tag:blogger.com,1999:blog-36808478Sun, 18 Feb 2018 12:50:23 +0000foodcomfort fooddessertscheesesnacksbreakfastsaladtomatoonionsappetizerssandwichspinachgarlicsouplunchspicyeggssweetschickenchocolatepotatoeszucchinipeppersvegetablesbreadspastacakesummerSouth Dakota MagazinebeansherbsbeefporkbaconlemoncookiessausageFridge FridaycornblueberriesnutsChristmasmushroomscanningfruithambrunchcream cheesepiepreservingshrimpMexicanParmesanasparagusavocadobasilAsianapplessalsablue cheesecasserolegreensground beefpeanut butteralcoholchilescinnamoncucumberdipfishgreen beansstrawberriesturkeycandycherrycilantrocondimentsgrillholidaymediaoatmealorangepizzapomegranatepumpkinsalmonseafoodwineGIVEAWAYcauliflowercranberriescrockpotdinnerlimemenu helpmustardparsleyred peppersbananasbeetsbeveragescabbagecaperscarrotscheesecakechivescitrusgravylightmayopartypi daypicklespineappleradishricescallopssoy saucewhipping creamDakota Dachshund Rescueartichokesbrussels sproutsburgerscelerydesserteggplantfunonionpeachpestorhubarbrosemarysalamisnow peassour creamsteaktacoanchoviesbroccolibutterscotchcornmealcouscouscrabcurrydillfamilyfetagingergoat cheesegrapefruitjam/jellieslettucepepperonipolentapuddingsweet potatoesthymetunawafflesyogurtCommonGround South DakotaSouth Dakota Beef Industry CouncilSouth Dakota Cattlemen's Auxiliarybalancebalsamic vinegarbeerbulgur wheatchipotlechorizococonut milkcold cutscorned beefcraftscreametc for herfrostingfudgegnocchigritshot dogsice creamkalelamblovemain dishmeatballsmicrowavemuffinsolivespearspecanspeppermintprosciuttoraisinsroastingsquashtarttelevisiontortillastreatswatermelonAceAlton BrownGolden WestGuest PostHungry for TruthLatinNutellaSissySouth Dakota Public BroadcastingSt. Patrick's DayThaiTop 10Your Messengerangel foodbarbeque saucebarleybiscuitsblueberrybrisketbrowniesbuffalocaramelclementinescocktailcoconutcreme fraichecrescent rollsdachshunddairydeli meatdietingdoughnutsedamameegg nogeggrollsfennelfirefrench friesfresh mozzarellagiftsgrapesgreen onionshominyhoneyleekslentilsmangomaple syrupmarshmallowsmorelsoreganopaninipeasphyllopoppy seedpotatoprime ribprovolonepuff pastrypumpernickelquinoarelishrumsauerkrautshallotssherbetsmoked salmonsmokersuppertequilathingsthree things thursdaytomatillotomatoeswalnutswinnerwontonsworcestershireOn My PlateMY MENU WITH A LITTLE LIFE THROWN INhttp://my-plate.blogspot.com/noreply@blogger.com (*Just Fran*)Blogger454125tag:blogger.com,1999:blog-36808478.post-4065590732861975716Mon, 15 May 2017 03:30:00 +00002017-05-14T22:31:27.499-05:00breakfastbruncheggspotatoessalmonspinachHey, there.Hey, there. Remember me? I remember you. I think of you often, but things and stuff and more things keep getting in the way of me reaching out with a new blog post. But, here I am, trying to give this a go again.<br /><br />So, what is on my plate? Over the course of the past year or so, Hubs and I have developed a Sunday Brunch ritual. I am not a morning person, and unless traveling, we have never done breakfast together. But, on Sundays, Hubs' schedule usually lightens up a bit and he comes home after completing the morning feeding chores at the farm. It opens a perfect opportunity to share breakfasty foods that normally get neglected.<br /><br />Today's menu was Smoked Salmon and Spinach Quiche with a hash brown crust, fruit salad (that was just odds and ends of this and that I threw together), Blueberry Muffins from <a href="http://www.dessertfortwo.com/" rel="nofollow" target="_blank">Dessert for Two</a>'s <a href="https://www.amazon.com/gp/product/1581573421/ref=as_li_tl?ie=UTF8&amp;tag=dessertfort0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1581573421&amp;linkId=f5478cdedb83235e0b3cfe5c8ec0b6aa" rel="nofollow" target="_blank">Comfort and Joy</a> cookbook, fresh squeezed orange juice (because I had a bowl of oranges on the counter starting to get hard), and iced coffee.<br /><br />The star ingredient in the quiche was salmon that I had prepared in the smoker a few weeks ago. Every couple of months, I smoke whole salmon fillets, portion, wrap, and freeze to add to quiches and other egg dishes, pasta, dips, and just as an alternative to lox with cream cheese and bagels. This isn't the cold-smoked or cured salmon of lox; it is hot-smoked and cooked through. It flakes just like your dinner entree salmon fillet, but it has a delicious smoked flavor. You should be able to find similar salmon pieces near where the lox and fake crab are sold at your grocery. If not, check out some specialty markets, they have smoked salmon in a can similar to tuna. It works for this, as well.<br /><br />I am not a hash brown fan, but this crust paired with the eggs and salmon is pure perfection. It is so delicious that there isn't even any cheese in this quiche. Now, if you are a purist that demands a quiche have cheese, throw some in. This time, though, I am going to pass.<br /><br />Oh! And you know how I told you just a few minutes ago that Hubs' schedule eases up on Sunday? Well, the exception to that is planting season...and the second exception to that is haying season...and after that there is harvest. And, you guessed it, it is planting season. So, all of that brunch got packed up today and taken to the field. Hubs took a quick break and ate on the tailgate of my car, and we still got to brunch together.<br /><br />I packed the OJ, coffee, and fruit in wide-mouth Mason jars. A pro tip would be to not pack the butter for the muffins with the warm muffins. It can melt into the dish towel before you get to the field. My cast iron pan kept the quiche warm during the journey. It wasn't piping hot, but quiche is good even at room temperature​.<br /><br />So... that's what I have today: brunch. Even in all the hectic mess that has consumed my time, brunch has pretty much been a constant​, and it seems like a good place to get back to On My Plate.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-sESwvp7EDm0/WRj6zKTLwnI/AAAAAAAAB1g/b_GzyJn8qnUsO2JZjYpQ0fYK7Lbl0fzcQCLcB/s1600/IMG_20170514_122219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smoked Salmon and Spinach Quiche ON MY PLATE" border="0" height="400" src="https://2.bp.blogspot.com/-sESwvp7EDm0/WRj6zKTLwnI/AAAAAAAAB1g/b_GzyJn8qnUsO2JZjYpQ0fYK7Lbl0fzcQCLcB/s400/IMG_20170514_122219.jpg" title="Smoked Salmon and Spinach Quiche ON MY PLATE" width="282" /></a></div><br /><div style="text-align: center;"><b>Smoked Salmon and Spinach Quiche</b></div><div style="text-align: center;"><b>(with a hash brown crust)</b></div><div style="text-align: center;"><i><span style="font-size: x-small;">(Adapted from <a href="http://www.countrycleaver.com/" rel="nofollow" target="_blank">Country Cleaver</a>)</span></i></div><div style="text-align: center;"><br /></div><div style="text-align: center;">2 Russet Potatoes, baked</div><div style="text-align: center;">2 tablespoons unsalted butter</div><div style="text-align: center;">1 tablespoon olive oil</div><div style="text-align: center;">4 ounces smoked salmon (NOT Lox)</div><div style="text-align: center;">1 cup fresh baby spinach</div><div style="text-align: center;">3-4 thin slices red onion, pulled into rings</div><div style="text-align: center;">6 eggs</div><div style="text-align: center;">1/4 cup heavy cream</div><div style="text-align: center;">2 tablespoons flour</div><div style="text-align: center;">Salt and Pepper</div><br />Preheat oven to 350°F.<br />In a large skillet melt butter and olive oil over medium heat.<br />Shred the baked potatoes <i>(can be baked a day ahead of time, or done in the microwave just before needed...your choice)</i><br />Add the shredded potatoes to the melted butter and oil.<br />Season with salt and pepper.<br />Spread potatoes out into a thin, even layer and allow to crisp on one side.<br />When browned and crispy, flip with a spatula to brown the other side.<br />Meanwhile, coat a medium cast iron skillet with cooking spray.<br />When fully cooked, press potatoes into the cast iron skillet to form a crust on the bottom and up the sides of the pan.<br />Arrange a layer of flaked salmon in the bottom of the crust.<br />Next, add half of the spinach and some rings of red onion.<br />Then, another layer of salmon and more spinach and onions.<br />Beat the eggs with the cream and flour.<br />Season with salt and pepper. <i>(Watch the amount of salt that is already in he salmon.)</i><br />Pour egg mixture over the salmon and spinach in the crust.<br />Bake for 40-45 minutes, until set and cooked through. (Serves 6.)http://my-plate.blogspot.com/2017/05/hey-there.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-8372454253387786355Sun, 24 Apr 2016 17:53:00 +00002016-04-24T13:16:35.889-05:00beefcheeseonionpicklessaladtomatoYou Look Good {a giveaway}<div style="text-align: center;">You look good.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Really.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">You look good.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">This is my protest to all of those bikini body/detox/deprivation/desperation/beat-yourself-up things that float around the internet when spring rolls around.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">You look good.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-SMvXfCRfDzY/Vxwrpd1s48I/AAAAAAAAB0M/soEL04z2N7Q8If3DwkxUhMCcnmXODhZbQCLcB/s1600/YouLookGood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-SMvXfCRfDzY/Vxwrpd1s48I/AAAAAAAAB0M/soEL04z2N7Q8If3DwkxUhMCcnmXODhZbQCLcB/s320/YouLookGood.jpg" width="180" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br />Seriously.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">We could all stand to add a few more vegetables to our diet. We could all use a brisk walk around the block. But, that doesn't matter.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">You look good.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-BanuYpEbOQ4/Vxwr1b4cOPI/AAAAAAAAB0Q/IgU8qh0fkm8M6wQ1O8KRsaN3UjD8_LrjQCLcB/s1600/YouLookGood3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-BanuYpEbOQ4/Vxwr1b4cOPI/AAAAAAAAB0Q/IgU8qh0fkm8M6wQ1O8KRsaN3UjD8_LrjQCLcB/s320/YouLookGood3.jpg" width="193" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br />Cellulite dimpled thighs. Puffy tummies. Lines. Wrinkles. Gray hairs. Whatever.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">You look good.</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-ALjX07IbOYg/Vxz-NmEPrTI/AAAAAAAAB0o/FFmzkzDueDcOjXhAT-llI5hvJrmYkj-4wCLcB/s1600/YouLookGood2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-ALjX07IbOYg/Vxz-NmEPrTI/AAAAAAAAB0o/FFmzkzDueDcOjXhAT-llI5hvJrmYkj-4wCLcB/s400/YouLookGood2.jpg" width="400" /></a></div></div><div style="text-align: center;">You do.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Believe it.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Repeat it.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Seriously.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Comment on this post with "I look good." and be entered to win this fun bath mat from Urban Outfitters.</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">That's it.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Just confirm that you look good.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Protest all that beat-yourself-up hype.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">You look good.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">And, you probably should eat a salad. (You know, that get more vegetables thing.)</div><div style="text-align: center;"><br /></div><div style="text-align: center;">But, a Cheese Burger Salad.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Of course.&nbsp; </div><div style="text-align: center;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-33tX8xlLxeI/Vx0CCxqhNgI/AAAAAAAAB00/p7aa9Oz63T0NrZYHedIgbBuZXDbpDlOkwCLcB/s1600/Cheese%2BBurger%2BSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://1.bp.blogspot.com/-33tX8xlLxeI/Vx0CCxqhNgI/AAAAAAAAB00/p7aa9Oz63T0NrZYHedIgbBuZXDbpDlOkwCLcB/s400/Cheese%2BBurger%2BSalad.jpg" width="400" /></a></div><br /></div><div style="text-align: center;"><b><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/cheese-burger-salad" target="_blank">Cheese Burger Salad&nbsp;</a></b><br /><span style="font-size: x-small;"><i>(adapted from Cooking Light)</i></span><br /><br /><div style="text-align: center;"><span style="font-size: small;"><span style="color: black;">1 pound lean ground beef<br />2 teaspoons minced dried onions<br />1 teaspoon parsley flakes</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="color: black;">3/4 teaspoon seasoning salt</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="color: black;">1 large red onion, sliced into 1/4-inch thick slices&nbsp;</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="color: black;">kosher salt</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="color: black;">freshly ground black pepper</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="color: black;">1 (10-ounce) package chopped romaine hearts</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="color: black;">2 Roma tomatoes, sliced</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="color: black;">dill pickle chips</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="color: black;">3/4 cup cheddar cheese, shredded</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="color: black;">1/3 cup mayonnaise</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="color: black;">1/4 cup ketchup</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="color: black;">2 tablespoons water</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="color: black;">optional: potato chips and/or bacon</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="color: black;"></span></span></div><div style="text-align: left;"><br /><span style="font-size: small;"><span style="color: black;">Heat cast iron skillet over medium heat.<br />Mix together the beef, dried onion, parsley and salt.<br />Divide into 16 portions.<br />Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.<br />Place patties in hot skillet; cook 2-3 minutes on each side, or until no longer pink in the middle.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="color: black;">Remove burgers from pan and keep warm.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="color: black;">Add sliced onion to the pan and season with salt and pepper; cook 5-6 minutes on each side.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="color: black;">Meanwhile, divide lettuce, tomato, pickle chips, burgers, and cheese between 4 plates.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="color: black;">Combine mayonnaise, ketchup and water and drizzle over salads.&nbsp;</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="color: black;">If desired, top with crushed potato chips or crumbled bacon. <i>(Serves 4)</i></span></span></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><span style="font-size: small;"><span style="color: black;">***GIVEAWAY NOTE***</span></span></b></div><div style="text-align: left;"><b><span style="font-size: small;"><span style="color: black;">I plan to keep the giveaway open for comments for a week or so, depending on response. I have a lot on my plate right now <i>(pun intended)</i>, and will get back to all of you lovelies as soon as I can.&nbsp;</span></span></b></div><div style="text-align: left;"><span style="font-size: small;"><span style="color: black;"><b>Also, this giveaway is entirely my own promotion and in no way connected to Urban Outfitters. I just want you to know that YOU LOOK GOOD.</b> </span></span></div></div><div style="text-align: center;"><span style="font-size: small;"><br /></span></div><br />http://my-plate.blogspot.com/2016/04/you-look-good-giveaway.htmlnoreply@blogger.com (*Just Fran*)23tag:blogger.com,1999:blog-36808478.post-459950348921698562Thu, 21 Apr 2016 11:10:00 +00002016-04-21T09:11:43.071-05:00beansscallopsspinachthree things thursdayThree Things Thursday; vol. twoTwo random things on my mind and one tempting recipe. Here goes round 2 of Three Things Thursday:<br /><br />1)&nbsp;&nbsp;&nbsp; <b><a href="http://www.republicoftea.com/vanilla-almond-black-tea/p/v00582/" rel="nofollow" target="_blank">Vanilla Almond Tea from Republic of Teas</a></b>. If you see me at subbing at school in the morning with my steaming green travel mug, this is most likely what I am sipping. If I have a chance to run the couple of blocks home during the day, I will probably brew another mug to get me through the remainder of my classes. This is my mojo.<br /><br />2)&nbsp;&nbsp;&nbsp; <b><a href="http://www.amazon.com/Dirt-Devil-SD20000RED-Simpli-Stik-Lightweight/dp/B002KCO96C" rel="nofollow" target="_blank">Dirt Devil Simpli-Stik Bagless Stick Vacuum</a></b>. We live with 3 lovable dogs. 3 lovable, long-haired dogs. 3 loveable, shedding, long-haired dogs. If I fail to clean just one day, we have Texas-sized dust bunnies of dog hair in every corner of every room. This simple stick vacuum has been my savior. It isn’t much more than a dust buster on wheels, but it is lightweight and compact enough to store just steps away from my kitchen on our back stairs. It has reasonably good suction to corral those wads of floating dog hair and whatever leaves, dirt, and small twigs are pulled in through the puppy door. The attachments allow me to clean tight corners. When it gets full, I just dump the bagless canister and start over. I do wish it had a brush for rugs or upholstery, but the majority of our home is hardwood. This gem makes dog hair suck just a little less.<br /><br />3)&nbsp;&nbsp;&nbsp; <b>Seared Scallops with White Beans and Spinach</b>. In our house, we big puffy heart love perfectly seared scallops. The trick is to make sure the seafood is <i>really </i>patted dry and the pan is <i>very</i> hot. I always use my cast iron for the best sear. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3GENYG6ixvc/Vxg1_QSiRWI/AAAAAAAABz8/IMQRA-9WrCAqdvL2IPji-873Hx7KB_1KACLcB/s1600/Seared%2BScallops%2Band%2BWhite%2BBeans2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Seared Scallops with White Beans and Spinach On My Plate Blog" border="0" height="300" src="https://1.bp.blogspot.com/-3GENYG6ixvc/Vxg1_QSiRWI/AAAAAAAABz8/IMQRA-9WrCAqdvL2IPji-873Hx7KB_1KACLcB/s400/Seared%2BScallops%2Band%2BWhite%2BBeans2.jpg" title="Seared Scallops with White Beans and Spinach On My Plate Blog" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div style="text-align: center;"><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/seared-scallops-with-white-beans-and-spinach" target="_blank"><b>Seared Scallops with White Beans and Spinach</b></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>(adapted from Cooking Light)</i></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">olive oil</div><div style="text-align: center;">1 1/2 pounds sea scallops, patted dry</div><div style="text-align: center;">kosher salt</div><div style="text-align: center;">1 cup onion, chopped</div><div style="text-align: center;">1/8 teaspoon crushed red pepper</div><div style="text-align: center;">2 cloves garlic, minced</div><div style="text-align: center;">1/4 cup dry white wine (I use Savignon Blanc or Pinot Grigio.)</div><div style="text-align: center;">1 cup chicken broth</div><div style="text-align: center;">1 (19-ounce) can cannellini beans, rinsed and drained</div><div style="text-align: center;">4 cups fresh baby spinach</div><br />Heat olive oil in a large skillet over medium-high heat. <br />Season scallops with salt. <br />When pan is sizzling hot, add scallops. <br />Cook 2 minutes on each side. <br />Remove scallops from pan and keep warm.<br />Add a little more oil to the pan and sauté onion.&nbsp; <br />Add pepper flakes and garlic and cook just until garlic is fragrant.<br />Immediately stir in wine; cook for 1 minute or until most of the liquid has evaporated.<br />Stir in broth and beans; cook until heated through.<br />Add the spinach and cook until wilted.<br />Serve beans and spinach topped with seared scallops and with crusty bread on the side to dip into the brothy beans. (Serves 4)http://my-plate.blogspot.com/2016/04/three-things-thursday-vol-two.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-5417361442740296821Wed, 20 Apr 2016 16:01:00 +00002016-04-20T11:01:06.503-05:00Hungry for TruthmushroomsporkPartnering with Hungry for TruthRecently, I teamed up with <a href="http://hungryfortruthsd.com/" rel="nofollow" target="_blank">Hungry for Truth</a> and their efforts to open discussions about food between South Dakotans and the farmers who grow it. Our first collaboration brought me back together with a former <i><b>On My Plate</b></i> <a href="http://my-plate.blogspot.com/2013/10/national-pork-month-guest-post.html" rel="nofollow" target="_blank">guest blogger</a>, Peggy Greenway. Peggy and her husband are pork producers and South Dakota family farmers.<br /><br />Pop over to the <a href="http://hungryfortruthsd.com/" rel="nofollow" target="_blank">Hungry for Truth</a> website to check out some information about raising pork and a recipe I shared for <b>Roasted Pork Tenderloin with Mushroom Pan Sauce</b>.<br /><br /><div style="text-align: center;"><b><a href="http://hungryfortruthsd.com/how-to-cook-a-juicy-pork-loin/" rel="nofollow" target="_blank">How to Cook a Juicy Pork Loin</a></b></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GKvQbzobo1I/Vxemvrsh8jI/AAAAAAAABzk/odmcngjJc6Me4DzkBotAuu3uSIqo6AomQCLcB/s1600/Roasted%2BPork%2BTenderloin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Pork Tenderloin On My Plate Blog Hungry for Truth" border="0" height="300" src="https://1.bp.blogspot.com/-GKvQbzobo1I/Vxemvrsh8jI/AAAAAAAABzk/odmcngjJc6Me4DzkBotAuu3uSIqo6AomQCLcB/s400/Roasted%2BPork%2BTenderloin.JPG" title="Roasted Pork Tenderloin" width="400" /></a></div><div style="text-align: center;"><b>&nbsp;</b></div>http://my-plate.blogspot.com/2016/04/partnering-with-hungry-for-truth.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-7770391018067140049Thu, 24 Mar 2016 21:52:00 +00002016-03-25T11:18:10.108-05:00chickengravymushroomsThree Things Thursday; vol. oneIn case you haven't noticed, I have been having a little trouble with updating this blog. I could make the usual excuses, but you have heard them all before. (...and probably don't care. You came here for a recipe, right? Well hold on, it will be up sooner than you expected.)<br /><br />In an attempt to revive my neglected ramblings with some current info, I am going to implement a new feature: <i><b>Three Things Thursday</b></i>. On random Thursdays, I plan to simply list three things. Two of the things may or may not be food related; they may be things I love; they may be things I hate, or at least intensely dislike; maybe I will talk about something I want to know more about or understand better. There are no rules, <i>except</i> that <b>the third thing will be a recipe</b>. Maybe it will tie in with the other two things, maybe it won't. I want to keep it simple. I hope it will jump start real blogging for me (but, no promises).<br /><br />So, here goes with my first Three Things:<br /><br /><b>1. Herbs on the window sill.</b> It is that time of year when a few nice days cause me to break out the flip flops and get the itch to garden. Then, a Spring snow storm hits along with the reality of the season. Herbs on the window sill are the best remedy for me (and locally available at <a href="https://www.facebook.com/Solar-Barn-Greenhouse-469305713138729/" rel="nofollow" target="_blank">Solar Barn Greenhouse</a>).<br /><br /><b>2. <a href="https://shop.beauticontrol.com/webapp/wcs/stores/servlet/ProductDisplay?catalogId=10551&amp;storeId=10551&amp;productId=2456848020586565050&amp;langId=-1&amp;parent_category_rn=2456848020586721056&amp;top_category=69601" rel="nofollow" target="_blank">BeautiControl Ultra Care+ Daily Complexion Refiner, </a></b>I have finally outgrown the oily skin of my youth, but it has unfortunately been replaced by a few dry flakes.<b> </b>This cleanser makes a difference for me. A big difference. It isn't too drying, and doesn't leave my face feeling greasy. I tend to alternate it with another basic gentle cleanser and use every other day for my best face forward. (If you want to get to know a BeautiControl consultant, drop me a comment. I know a guy that knows a guy that knows a guy. Or, something like that. <i>Disclaimer: I don't sell it myself and receive no kickbacks whatsoever for mentioning it in this list.</i>)<br /><b> </b><br /><b>3. Chicken with Mushrooms and Marsala. </b>Chicken with a pan gravy that is perfect over mashed potatoes. These days, I tend to prep my chicken breasts as cutlets or paillards. The chicken breast is placed on the cutting board and held flat with one hand while a sharp knife slices horizontally the length of the breast. Two portions are formed with relatively uniform thickness. They cook quickly without drying out and provide a reasonable serving size.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-QtKlGqYxiFk/VvReEAMDA_I/AAAAAAAABzU/jE8W32Zb1N8WQN3Uqp6Jh645d14Q5QNOg/s1600/Chicken%2Bwith%2BMushrooms%2Band%2BMarsala.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-QtKlGqYxiFk/VvReEAMDA_I/AAAAAAAABzU/jE8W32Zb1N8WQN3Uqp6Jh645d14Q5QNOg/s400/Chicken%2Bwith%2BMushrooms%2Band%2BMarsala.JPG" width="400" /></a></div><br /><div style="text-align: center;"><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/chicken-with-mushrooms-and-marsala" target="_blank"><b>Chicken with Mushrooms and Marsala</b></a><br /><span style="font-size: x-small;"><i>(adapted from Cooking Light) </i></span><b><br /></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">2 boneless-skinless chicken breast halves, sliced lengthwise into cutlets</div><div style="text-align: center;">4 teaspoons flour, divided</div><div style="text-align: center;">kosher salt</div><div style="text-align: center;">freshly ground black pepper</div><div style="text-align: center;">olive oil</div><div style="text-align: center;">1/2 cup chopped onion</div><div style="text-align: center;">5 garlic cloves, thinly sliced</div><div style="text-align: center;">2 cups cremini or button mushrooms, sliced</div><div style="text-align: center;">1 teaspoon dried oregano</div><div style="text-align: center;">1/2 cup dry Marasala wine</div><div style="text-align: center;">1 cup chicken broth</div><div style="text-align: center;">1 cup cherry tomatoes, halved</div><div style="text-align: center;">fresh basil leaves</div><br />Season 3 teaspoons flour with salt and pepper. Dredge chicken in flour mixture.<br />Heat a large skillet and coat with olive oil. Add chicken; cook 2-3 minutes on each side, or until done (don't overcook; these are thin pieces of chicken). Remove from pan; cover and keep warm.<br />Add a little additional oil to the pan. Saute onion and garlic until onion is tender, but not yet translucent. Add the mushrooms. Season with salt and oregano. Saute until mushrooms have released moisture and are tender. Sprinkle with 1 teaspoon flour and stir. Cook just a minute to remove the raw flour flavor.<br />Stir in wine and broth. Bring to a boil. Reduce heat to simmer and add the chicken and tomatoes to the pan sauce. Simmer 2 minutes until chicken is heated through (turning chicken once).<br />Serve over noodles or mashed potatoes and garnish with fresh basil. (Serves 4). <br /><br />http://my-plate.blogspot.com/2016/03/three-things-thursday-vol-one.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-764476595674646714Wed, 23 Dec 2015 05:07:00 +00002015-12-22T23:07:51.658-06:00balsamic vinegarbeetscreme fraicheherbsBeets > CookiesEvery other food blogger in the universe is sharing cookies for the holidays, and I am over here with some beets.<br /><br />They are really good beets.<br /><br />They are beets inspired by <a href="http://thebachelorfarmer.com/" rel="nofollow" target="_blank">The Bachelor Farmer</a> in Minneapolis. (Recommend!)<br /><br />Those beets are described as Sweet and Sour, and are so very wonderfully so. Mine lean toward more of a balsamic marinated. Both are served on a luscious puddle of creme fraiche and herbs.<br /><br />Given the life or death choice between these beets and a cookie, I am pretty sure that I would go with these beets.<br /><br />I served them as a side for Thanksgiving, and I plan to include them in at least one Christmas menu, as well.<br /><br />They are that good.<br /><br />Really.<br /><br />Beets &gt; Cookies. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3Qd1slk3cNo/Vnor3tTFcmI/AAAAAAAABzA/XPQUH-3rC3U/s1600/beets2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-3Qd1slk3cNo/Vnor3tTFcmI/AAAAAAAABzA/XPQUH-3rC3U/s400/beets2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div style="text-align: center;"><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/balsamic-beets-with-creme-fraiche" target="_blank"><b>Balsamic Beets with Creme Fraiche</b></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">6 medium beets</div><div style="text-align: center;">olive oil</div><div style="text-align: center;">salt and pepper</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Dressing:</div><div style="text-align: center;">1/4 cup balsamic vinegar</div><div style="text-align: center;">2 tablespoons olive oil</div><div style="text-align: center;">1/2 teaspoon salt</div><div style="text-align: center;">1/2 teaspoon pepper</div><div style="text-align: center;">1 tablespoon red wine vinegar (optional)</div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 (8 oz) tub creme fraiche</div><div style="text-align: center;">2 tablespoons chopped fresh parsley, tarragon, or chervil</div><br />Peel beets and cut into bite-sized pieces. Toss with olive oil, salt and pepper. Roast in a covered baking dish at 375F until tender, approximately 1 hour.<br /><br />Combine dressing ingredients. Toss with roasted beats. Allow to marinate while cooling to room temperature, stirring occassionally.<br /><br />To serve, stir together creme fraiche and chopped herbs. Spread in a "puddle" on a plate or small platter. Arrange drained beets over cream. (Serves 4 to 6) <br /><br /><br />http://my-plate.blogspot.com/2015/12/beets-cookies.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-6512452254472031196Fri, 06 Nov 2015 00:16:00 +00002015-11-05T18:17:10.562-06:00breakfastcinnamondoughnutsJust Spiced. Back in June, we celebrated National Doughnut Day. Today, November 5, we are told it is time to celebrate again. Two National Doughnut Days in one year? Who am I to argue?<br /><br />For today's festivities, I made <b>Spiced Cake Doughnuts</b>. Not Pumpkin Spiced. Not Spiced Pumpkin. (There is a difference.) Just SPICED.<br /><br />Several years ago, I was in enamored with all things pumpkin spiced. <i>(And for the record, "pumpkin spiced" means that the spices used to flavor pumpkin baked goods are used. Cinnamon, nutmeg, cloves, maybe a little ginger. No actual pumpkin is involved. "Spiced Pumpkin" includes the pumpkin, be it roasted, pureed, boiled, mashed, or a combination of any of those, AND the spices. Got it? NO real pumpkin in your pumpkin spice.)</i> Anyway, I loved pumpkin spiced lattes, pumpkin spiced creamer, chocolate, cookies, and cakes. If it was seasoned with the spices of autumn, I was going to try it.<br /><br />Then, one day, I had had enough. I don't know what happened, but pumpkin spice didn't do it for me anymore. Maybe it was the overkill of absolutely everything in the market place being labeled "pumpkin spice" from Labor Day through Thanksgiving. Maybe it was like the time that I realized that I do prefer butter to margarine. Just part of an evolving palatte. Who knows. I am just over Pumpkin Spice.<br /><br />Thankfully, I am not over everything nice, as the <b>Spiced Cake Doughnuts</b> I made today are absolutely nice. No pumpkin required.<br /><br />Happy National Doughnut Day, again.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-T5IpHdPJVa4/VjvncziE6yI/AAAAAAAAByg/ZDDAcGQ4mqA/s1600/Spiced%2BDoughnuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-T5IpHdPJVa4/VjvncziE6yI/AAAAAAAAByg/ZDDAcGQ4mqA/s400/Spiced%2BDoughnuts.jpg" width="400" /></a></div><br /><div style="text-align: center;"><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/spiced-cake-doughnuts" target="_blank"><b>Spiced Cake Doughnuts</b></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 cup flour</div><div style="text-align: center;">1/4 cup sugar, plus 2 tablespoons</div><div style="text-align: center;">1 teaspoon baking powder</div><div style="text-align: center;">1/8 teaspoon nutmeg</div><div style="text-align: center;">1/8 teaspoon cinnamon</div><div style="text-align: center;">1/2 teaspoon salt</div><div style="text-align: center;">1/4 cup milk, plus 2 tablespoons</div><div style="text-align: center;">1 egg, beaten</div><div style="text-align: center;">1 teaspoon vanilla</div><div style="text-align: center;">1/2 tablespoon canola oil</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cinnamon Sugar for coating the doughnuts.</div><br />Preheat the oven to 325F.<br />Coat the doughnut pan with cooking spray. <i>(I am quite liberal with coating the pan. There is nothing sadder than stuck doughnuts.)</i><br />Combine flour, sugar, baking powder, nutmeg, cinnamon and salt.<br />Stir in milk, egg, vanilla and oil.<br />Beat together until well blended.<br />Pour batter into a zip-topped bag, manipulating batter to one corner of the bag. With the bag over the baking pan, clip one end. (Batter will start running out immediately.) Squeeze the bag to fill each doughnut cup about 3/4 full.<br /><i>(You can skip the zip-topped bag, and just ladle the batter into the baking pan, but I have found the bag to be a less messy option.)</i><br />Bake 8-10 minutes until doughnuts spring back when touched.<br />While doughnuts are still warm, remove from baking pan and roll in cinnamon sugar (heat will allow the sugar to stick to the doughnut).<br />Allow to cool on rack, or enjoy will warm. (Yields 6 doughnuts)http://my-plate.blogspot.com/2015/11/just-spiced.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-50462707593685026Tue, 29 Sep 2015 20:29:00 +00002015-09-29T15:34:28.701-05:00butterscotchchocolatecookiesdessertsMidlife CrisesLast week, I celebrated another birthday. It was a birthday that might mean I have officially hit middle age. It was also a birthday celebrated with multiple groups of friends and multiple dinners out, and some of the best blackened steaks, fettuccine, and bang bang shrimp I have had in some time. I also hit it big with home-canned pasta sauce, homemade wine, lots of silly cards, coffee, and purple hair.<br /><br />Yep. I trudged into my first week of middle age with a midlife crisis that resulted in purple highlights framing my face.<br /><br />As I have been busy catching up with canning tomatoes from the garden (and a large haul provided by friends), I have been wearing my hair up more often than not, and the purple isn't that visible. However, when I take the time to style and wear my hair down, I am often caught off guard when I pass a mirror and catch a glimpse. I. Have. Purple. Hair. It has to be a midlife crisis.<br /><br />The drama hasn't been limited to just my brunette locks, I also had to mess with the recipe for a pan of Blondies. Friends were married the weekend before my birthday, and I helped with the wedding rehearsal supper. They had chosen a simple cookout menu and requested brownies and blondies for desserts.<br /><br />Just like my hair, I couldn't leave those blondies alone. Chocolate chip bars were too simple. Butterscotch chips alone made them too sweet. And while white chocolate chips added some visual interest, they were also boring. Would it be a crisis to mix it up with ALL THE CHIPS? Well...maybe the crisis of middle aged spread after eating the entire pan.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ynsh9OezAEE/VgryGFZAQHI/AAAAAAAABx8/kPxBbS4IgUk/s1600/Blondies.jpg" imageanchor="1"><img alt="Midlife Crisis Blondies - On My Plate Blog" border="0" height="300" src="http://1.bp.blogspot.com/-Ynsh9OezAEE/VgryGFZAQHI/AAAAAAAABx8/kPxBbS4IgUk/s400/Blondies.jpg" title="Midlife Crisis Blondies - On My Plate Blog" width="400" /></a></div><br /><br /><div style="text-align: center;"><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/midlife-crisis-blondies" target="_blank"><b>Midlife Crisis Blondies</b></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 1/2 cups unsalted butter, softened</div><div style="text-align: center;">1 cup sugar</div><div style="text-align: center;">1 1/4 cup brown sugar, packed</div><div style="text-align: center;">1 1/2 teaspoons vanilla extract</div><div style="text-align: center;">3 large eggs </div><div style="text-align: center;">3 1/2 cups flour</div><div style="text-align: center;">1 1/2 teaspoons baking soda</div><div style="text-align: center;">1 1/2 teaspoons salt</div><div style="text-align: center;">1-1 1/2 cups chocolate chips<i> (I used semi-sweet, but if you prefer a sweeter bar, milk chocolate would be good.)</i></div><div style="text-align: center;">1-1 1/2 cups butterscotch chips</div><div style="text-align: center;">1-1 1/2 cups white chocolate chips</div><br />Preheat oven to 375F.<br />Line a 17x12 (half sheet) pan with parchment paper and coat any surface not covered by the paper (edges) with cooking spray.<br />Beat the softened butter with the sugars until light and fluffy.<br />Add the eggs and extract and combine well.<br />Gradually, stir in the flour, baking soda, and salt.<br />Add the chips to the batter.<br />Spread in the prepared pan. Bake for 20-22 minutes, or until golden brown. DO NOT OVER BAKE.<br />Cool in pan completely before cutting. (4 dozen bars)<br /><br /><div style="text-align: center;"><i>And...just in case you were curious about what a middle aged woman looks like with purple hair...</i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ezAmGmtE1tU/VgrzVlbM4pI/AAAAAAAAByE/lPw1beme_es/s1600/purple%2B2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-ezAmGmtE1tU/VgrzVlbM4pI/AAAAAAAAByE/lPw1beme_es/s200/purple%2B2015.jpg" width="200" /></a></div>http://my-plate.blogspot.com/2015/09/midlife-crises.htmlnoreply@blogger.com (*Just Fran*)1tag:blogger.com,1999:blog-36808478.post-5342461790751816410Fri, 10 Jul 2015 05:08:00 +00002015-07-10T00:18:55.688-05:00baconbeansground beefporkCowboy Up<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PIa6oVLnVb0/VZ9J8O8RuXI/AAAAAAAABvo/KatGb6qagfc/s1600/baked%2Bbeans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cowboy Beans {on my plate blog}" border="0" height="300" src="http://1.bp.blogspot.com/-PIa6oVLnVb0/VZ9J8O8RuXI/AAAAAAAABvo/KatGb6qagfc/s400/baked%2Bbeans.jpg" title="Cowboy Beans {on my plate blog}" width="400" /></a></div><br />During the summer, we host several cookouts and attend even more. One of my go-to no-real-recipe dishes for sharing at these events is Cowboy Beans. Inevitably, someone asks for the recipe. But, there isn't a real recipe. I make it up as I go along, adjusting the ingredients to fit what I have on hand and the tastes of whoever will end up ladling them onto their plates.<br /><br />However, last time I threw together a pot of these delicious beans, I did snap some step-by-step pics with my phone. I didn't record amounts; it will vary based on the quantity of beans that are prepared. But, hopefully, <b>No Recipe Cowboy Beans</b> gives you an idea of how to create your own summer side dish.<br /><br /><div style="text-align: center;">&nbsp;First, start with some bacon, some ground beef or pork (this time, I used pork), some onion, and some garlic.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VMZQxI7hNG8/VZ9J49OsgAI/AAAAAAAABvk/wnB1uIMSiJA/s1600/Bacon%2BOnion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="http://3.bp.blogspot.com/-VMZQxI7hNG8/VZ9J49OsgAI/AAAAAAAABvk/wnB1uIMSiJA/s200/Bacon%2BOnion.jpg" width="200" /></a></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Dice the bacon and fry it until crispy. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-w5vSybfinrI/VZ9KlXQxX-I/AAAAAAAABvw/ift7-1IvrNo/s1600/bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-w5vSybfinrI/VZ9KlXQxX-I/AAAAAAAABvw/ift7-1IvrNo/s200/bacon.jpg" width="148" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Remove the bacon from the pan, and to the bacon grease, add the ground beef or pork. Crumble the ground meat, add diced onion, and fry until the meat is cooked through and the onion is translucent.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8Ar3CjZyP5c/VZ9LMynmy2I/AAAAAAAABv4/mCrJpOphdco/s1600/pork%2Bonion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-8Ar3CjZyP5c/VZ9LMynmy2I/AAAAAAAABv4/mCrJpOphdco/s200/pork%2Bonion.jpg" width="149" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">When the onion is translucent, add minced garlic. Saute only a minute or so. Garlic burns easily and can be bitter.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZUrBKKM98QI/VZ9LvdpPdlI/AAAAAAAABwA/dAuDMkHIi1w/s1600/garlic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-ZUrBKKM98QI/VZ9LvdpPdlI/AAAAAAAABwA/dAuDMkHIi1w/s200/garlic.jpg" width="150" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">After the garlic is cooked, you must decide if you will drain the grease from the pan. If there isn't a lot, leaving it gives the finished beans a great deal of flavor. However, if the added calories/fat are a concern, drain.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">It is time to add the beans. I use 1 or 2 cans of Bush's prepared baked beans (Bold &amp; Spicy) and several other cans of beans. Usually, I add black beans, navy beans, pinto beans, and or butter beans, but there is no hard and fast rule. Whatever I have on hand works. Drain and rinse all but one can of the plain beans.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2QBeNsnbHOU/VZ9M8aTdGHI/AAAAAAAABwM/KUmV49yFVsQ/s1600/beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-2QBeNsnbHOU/VZ9M8aTdGHI/AAAAAAAABwM/KUmV49yFVsQ/s200/beans.jpg" width="150" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I must stress that I believe Bold &amp; Spicy are the only prepared beans to use for the best Cowboy Beans. Others work, but these have a great, not too sweet flavor and firm texture. In general, canned baked beans are often a can of mush, but not Bold &amp; Spicy.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cPucaFY2BNA/VZ9NeEomQ6I/AAAAAAAABwU/zitZSmZ4hHE/s1600/boldandspicy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-cPucaFY2BNA/VZ9NeEomQ6I/AAAAAAAABwU/zitZSmZ4hHE/s200/boldandspicy.jpg" width="150" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Stir the beans into the browned meat, onions, and garlic.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-A1iwh4rpdIU/VZ9Nrx135VI/AAAAAAAABwc/C_g5CsEaT_I/s1600/addbeans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-A1iwh4rpdIU/VZ9Nrx135VI/AAAAAAAABwc/C_g5CsEaT_I/s200/addbeans.jpg" width="149" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Now, it's time to start seasoning. I always add a little brown sugar (just a little, we don't like sweet beans), some molasses, and a good dose of cumin (for smoky depth of flavor).</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-V_QdjXp-aSk/VZ9OsdUWuPI/AAAAAAAABwo/SEkS1bPeuc8/s1600/molassescumin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-V_QdjXp-aSk/VZ9OsdUWuPI/AAAAAAAABwo/SEkS1bPeuc8/s200/molassescumin.jpg" width="149" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Determine your favorite chili powder and add some. I throw in a few shakes of Ancho Chili Powder and a little Cayenne, but Chipotle Chili Powder is good, too (and even just plain old chili powder, if that is what you have).</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zHULuP_NU6o/VZ9PSyD40sI/AAAAAAAABw4/M01n6iw00FM/s1600/chilipowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-zHULuP_NU6o/VZ9PSyD40sI/AAAAAAAABw4/M01n6iw00FM/s200/chilipowder.jpg" width="150" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Season with some freshly ground pepper, kosher salt, and a few splashes of Worcestershire sauce.&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-q7ZZCsC4sYg/VZ9PAcZBA4I/AAAAAAAABww/5ji7vfWI3PU/s1600/basics.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-q7ZZCsC4sYg/VZ9PAcZBA4I/AAAAAAAABww/5ji7vfWI3PU/s200/basics.jpg" width="150" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Sometimes, I ease up with the kosher salt and add some celery salt or smoked salt. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jv7CZ_E5ATo/VZ9PhZRhTlI/AAAAAAAABxA/dpE7vCBV72s/s1600/salt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-jv7CZ_E5ATo/VZ9PhZRhTlI/AAAAAAAABxA/dpE7vCBV72s/s200/salt.jpg" width="150" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">At this point, I let everything simmer for a bit.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0lbonUAnn2M/VZ9P5f42d0I/AAAAAAAABxI/cw168dJ5F-k/s1600/done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-0lbonUAnn2M/VZ9P5f42d0I/AAAAAAAABxI/cw168dJ5F-k/s200/done.jpg" width="149" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">If after tasting, I think the beans are too sweet, I splash in some Apple Cider Vinegar to add a little sharpness and counter that excess sugar.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QVNPvtnb3XQ/VZ9QNRzJNQI/AAAAAAAABxQ/-Zy3xoPICPY/s1600/cider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-QVNPvtnb3XQ/VZ9QNRzJNQI/AAAAAAAABxQ/-Zy3xoPICPY/s200/cider.jpg" width="150" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Adjustments for those who prefer truly spicy baked beans are to saute diced or sliced jalapeno with the onion and to shake in a few splashes of your favorite hot sauce.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fASqU8jrriM/VZ9Qob_dCCI/AAAAAAAABxY/kwpDt5vdk3w/s1600/hot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-fASqU8jrriM/VZ9Qob_dCCI/AAAAAAAABxY/kwpDt5vdk3w/s200/hot.jpg" width="123" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">And, that is, more or less, how I make <b>No Recipe Cowboy Beans</b>.<br />Cowboy up and fill up your plate.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Mm8Jfs2sFYM/VZ9RxnjnHeI/AAAAAAAABxk/IcovNaiClsU/s1600/Cowboy%2BBeans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Mm8Jfs2sFYM/VZ9RxnjnHeI/AAAAAAAABxk/IcovNaiClsU/s320/Cowboy%2BBeans.jpg" width="320" /></a></div><div style="text-align: center;"><br /></div>http://my-plate.blogspot.com/2015/07/cowboy-up.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-1276281956711476164Tue, 16 Jun 2015 17:42:00 +00002015-06-16T12:57:36.426-05:00corngarliconionpepperssalsashrimptomatoeszucchiniKeep It SimpleLast week at <a href="http://southdakotamagazine.com/index.php" target="_blank"><b>South Dakota Magazine</b></a>, I shared my mantra for summer entertaining: <a href="http://southdakotamagazine.com/smoked-salmon-pizza" target="_blank">"Keep It Simple"</a>. Get-togethers with friends are about the friendship, and as I say in that article, nobody is giving bonus points for knocking yourself out. That doesn't mean that simple food can't still be delicious. You can find the super simple recipe for <a href="http://southdakotamagazine.com/smoked-salmon-pizza" target="_blank">Smoked Salmon Pizza</a> online with <b>South Dakota Magazine</b>. It is a fabulous combination of creamy, crisp, fresh, and salty. Excellent for sharing with friends and pairing with a cold summer beverage.<br /><br />I believe that simple and delicious can be carried over into all of summer, even (or especially) camping. Recently, some old friends (old as in I have known them since elementary school...not that WE are old) and I made time in our busy summer schedules for a short camping trip. I packed up some staples for quick meals that were so simple, we hardly had to think about them. In fact, the biggest challenge we faced was when I realized I forgot to pack kindling, etc. for our camp/cook fire. (By the way, if you have an old atlas hanging around in your car, it does work well for kindling.)<br /><br />Once our fire was roaring, I set a couple cast iron pans over the flames. Those pans heated up while I sliced a few vegetables as we continued our conversations. Shrimp was tossed into simmering salsa. Zucchini was sauteed with some other vegetables. A loaf of buttered French bread was heated. Dinner was done and was delicious.<br /><br />I frequently repeat this menu at home in the summer, sometimes on the grill, and sometimes simply on the stove top. Shrimp, fresh vegetables, and salsa pair together so well. We love to dip the warm, crusty bread in the sauce of the salsa and leftovers can all be stirred together and served inside flour tortillas as burritos, or with corn chips as a hearty dip. <b>Salsa Shrimp</b> and <b>Sauteed Summer Vegetables</b> are the perfect way to Keep It Simple <i>On My Plate</i>.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6OOER0fkxLU/VYBaGj6AYYI/AAAAAAAABvI/Qxm6Lmh5SKI/s1600/Salsa%2BShrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-6OOER0fkxLU/VYBaGj6AYYI/AAAAAAAABvI/Qxm6Lmh5SKI/s400/Salsa%2BShrimp.jpg" width="400" /></a></div><br /><div style="text-align: center;"><span style="font-size: large;"><b><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/salsa-shrimp" target="_blank">Salsa Shrimp</a></b></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">2-4 tablespoons butter</div><div style="text-align: center;">1 pint salsa <i>(I use my home canned <a href="http://my-plate.blogspot.com/2010/10/some-like-it-hot.html" target="_blank">Basic Salsa</a>, but use whatever is your favorite.)</i></div><div style="text-align: center;">1 pound raw shrimp, peeled and deveined</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Melt butter in a heavy skillet<i> (cast iron, if you are cooking over a campfire)</i>.</div><div style="text-align: left;">Add the salsa and bring to a simmer.</div><div style="text-align: left;">Add shrimp and simmer 10 minutes or so, stirring occasionally, until the shrimp are opaque and cooked through.</div><br /><div style="text-align: center;"><span style="font-size: large;"><b><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/sauteed-summer-vegetables" target="_blank">Sauteed Summer Vegetables</a></b></span></div><br /><div style="text-align: center;">olive oil</div><div style="text-align: center;">diced onion</div><div style="text-align: center;">diced peppers <i>(red, green, jalapeno, whatever strikes your fancy)</i></div><div style="text-align: center;">1 clove of garlic, minced </div><div style="text-align: center;">kernels of corn cut from cob of one ear of corn</div><div style="text-align: center;">small zucchini, sliced</div><div style="text-align: center;">cherry tomatoes, halved (optional) </div><div style="text-align: center;">salt and pepper <i>(or Montreal Steak Seasoning, or whatever grill seasoning you love)</i></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Heat oil in a heavy skillet <i>(cast iron, if you are cooking over a campfire)</i>.</div><div style="text-align: left;">Saute the onions and peppers until tender.</div><div style="text-align: left;">Add the garlic and cook until fragrant.</div><div style="text-align: left;">Add the corn and cook until warmed through.</div><div style="text-align: left;">Add the zucchini and saute until tender.</div><div style="text-align: left;">Season with salt and pepper <i>(or seasoning of your choice)</i>.</div><div style="text-align: left;">Add the tomatoes, if using, and cook just until warm.&nbsp;</div>http://my-plate.blogspot.com/2015/06/keep-it-simple.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-6099952258824159319Wed, 25 Mar 2015 20:44:00 +00002015-03-25T15:56:38.780-05:00breakfastpecanswafflesWiffle or WaffleIt is International Waffle Day, but for Nilla, our one-year-old Australian Shepherd, wiffle and waffle are all the same.<br /><br />Last summer, the kids next door loved to play ball. However, due to the growing size (and batting power) of the children and our relatively small lawns, many stray balls found their way over the fence into our yard. Nilla was thrilled. Who needs popcorn when there are pop flies? Wiffle, or waffle? It was all the same to her. If she found the lost balls before I could toss them back over the fence, they were her snack. <br /><br />I tried to tell Nilla that the leather of a baseball isn't really jerky and that while good waffles are crisped on the outside and light and airy in the middle, it is much different from a plastic wiffle ball. She wouldn't listen, and unfortunately, the neighbor kids lost a lot of sports equipment. I felt badly, but what could I do? Our puppy door is designed to allow the dogs to come and go as they please, and I have too many other things going on to have time to umpire every spontaneous ball game. <br /><br />Maybe today, for International Waffle Day, I should make a big batch of Spiced Waffles with Maple-Pecan Syrup and toss them over the fence as a peace offering for Nilla's ball fetish. These waffles have a hearty texture and a sweetly spiced flavor and unless you are a part of the Australian Shepherd crowd, are a home run over snacking on a wiffle ball.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-37izQ-Q8NYo/VRMg1rg7eKI/AAAAAAAABus/nKEJ0_1LDJo/s1600/Spiced%2BWaffles%2Bwith%2BMaple-Pecan%2BSyrup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="On My Plate Blog" border="0" src="http://4.bp.blogspot.com/-37izQ-Q8NYo/VRMg1rg7eKI/AAAAAAAABus/nKEJ0_1LDJo/s1600/Spiced%2BWaffles%2Bwith%2BMaple-Pecan%2BSyrup.jpg" height="300" title="Spiced Waffles with Maple-Pecan Syrup" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/spiced-waffles-with-maple-pecan-syrup" target="_blank"><b>Spiced Waffles with Maple-Pecan Syrup</b></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>(adapted from <a href="http://www.finecooking.com/" rel="nofollow" target="_blank">Fine Cooking</a>) </i></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">2 cups flour</div><div style="text-align: center;">1/3 cup sugar</div><div style="text-align: center;">2 teaspoons cinnamon</div><div style="text-align: center;">1 teaspoon baking soda</div><div style="text-align: center;">1/2 teaspoon salt</div><div style="text-align: center;">1/4 teaspoon nutmeg</div><div style="text-align: center;">1/8 teaspoon cloves</div><div style="text-align: center;">1 1/2 cups plain yogurt <i>(I have used Greek yogurt and vanilla Greek yogurt with success</i>.)</div><div style="text-align: center;">3/4 cup milk</div><div style="text-align: center;">2 eggs, separated</div><div style="text-align: center;">3 tablespoons vegetable oil</div><div style="text-align: center;">1/2 teaspoon vanilla extract</div><div style="text-align: center;">1 cup maple syrup <i>(Come on; use the real stuff, not pancake syrup.)</i></div><div style="text-align: center;">1/2 cup toasted pecans, chopped</div><br />Heat the oven to 200F, and preheat the waffle maker.<br />Combine flour, sugar, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. In a second bowl, combine yogurt, milk, egg YOLKS, oil, and vanilla.<br />Beat the egg WHITES to soft peaks.<br />Gently combine the dry ingredients with the wet ingredients until just combined. (Batter will be lumpy.)<br />Fold the egg whites into the batter until just incorporated.<br />Spray the waffle iron with cooking spray, and working in batches, cook the batter in the waffle iron until crisp and golden.<br />Place waffles on oven rack to keep warm; do not stack.<br />Meanwhile, in a small saucepan, warm the syrup. Stir in the pecans.<br />Serve the waffles with the warm syrup. (Yield: about 10 waffles)http://my-plate.blogspot.com/2015/03/wiffle-or-waffle.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-4035769695845646689Wed, 25 Mar 2015 01:59:00 +00002015-03-24T21:37:12.265-05:00beetscabbagedillgarliconionspotatoessoupzucchiniLosing My MindThere are days that I think I am undeniably losing my mind.<br /><br />If I don't add it to a list, I will not make the purchase at the store. If I have to walk into another room or up and down the stairs, I probably won't remember what I wanted to do when I get there. If I start cooking something that needs to simmer, I had better set the timer to check on it later, or it will probably boil dry from neglect. I had to turn the alerts on my washer and dryer back on because even though I seem to constantly be doing laundry, without a reminder, the last load of the day will sit in the machine until it stinks with gross dampness. I probably won't remember your name when I see you; so if I seem stuck up or aloof, I am sorry. In the middle of conversation, a word will leave me completely and totally and I will stammer like an idiot. And, to top it all off, one day not that long ago, I couldn't figure out how to shut off the water in our basement shower. I swear that it took me five minutes of frantically cranking the handles one way or another with the water changing from hot to cold, but never stopping. <br /><br />The recent push for public awareness of Alzheimer's and other dementia does raise my level of hypochondria. There is a history of some issues on one side of my family, and my husband's family is living with the heartbreaking challenge of a member's diagnosis. I worry that my slips could be some early onset warning signs.<br /><br />And then, there are times when my forgetfulness is delicious.<br /><br />While vacationing, one of our lunches was at a bistro with Golden Beet Borscht as the soup of the day. Served with a simple quiche and a fresh tossed salad, that soup was light and delicate, but still flavorful. I knew it was something that I wanted to recreate when I returned home, and after finding a recipe to play with, I began cooking.<br /><br />I sauteed onions and garlic, added potatoes, beets, cabbage, and zucchini, and simmered all the vegetables in stock. Turmeric boosted the color while dill and lemon brought a brightness. A dollop of sour cream on top was a departure from the bistro's borscht, but was a great contrast for the rich, earthy vegetables. My pot of soup was exquisite, and I proudly thought that I had nailed it.<br /><br />Then, I looked back at the photos snapped during that trip and see that the bistro's golden beet borscht was creamy. It was still a brothy and light soup, not thick like a chowder, but absolutely creamy. Perhaps instead of that dollop of sour cream on the finished soup, a splash of heavy cream was swirled through the entire pot? It was decidedly not like mine. I had not nailed it. <br /><br />My soup isn't, after all, a recreation of what we savored on vacation. My memory has, yet again, failed me. However, it failed me in a very delicious way.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-b2mjjMt-RXg/VQjZyxn8J2I/AAAAAAAABtw/W7eTXUt4UsA/s1600/Golden%2BBeet%2BBorscht.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-b2mjjMt-RXg/VQjZyxn8J2I/AAAAAAAABtw/W7eTXUt4UsA/s1600/Golden%2BBeet%2BBorscht.jpg" height="400" width="298" /></a></div><br /><div style="text-align: center;"><b><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/golden-beet-borscht" target="_blank">Golden Beet Borscht</a></b></div><div style="text-align: center;"><span style="font-size: x-small;"><i>(Adapted from <a href="https://www.blueapron.com/" rel="nofollow" target="_blank">Blue Apron</a>) </i></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1-2 tablespoons olive oil </div><div style="text-align: center;">kosher salt</div><div style="text-align: center;">freshly ground black pepper</div><div style="text-align: center;">1 small onion, diced</div><div style="text-align: center;">2 cloves garlic, minced</div><div style="text-align: center;">1 teaspoon turmeric</div><div style="text-align: center;">2 medium golden beets, peeled and cubed</div><div style="text-align: center;">1 pound Yukon Gold potatoes, peeled and cubed</div><div style="text-align: center;">1/4 head of cabbage, thinly sliced</div><div style="text-align: center;">6 cups vegetable stock </div><div style="text-align: center;">1 small zucchini, cubed&nbsp;</div><div style="text-align: center;">juice of one lemon</div><div style="text-align: center;">1-2 tablespoons fresh dill, chopped (plus more for garnish)</div><div style="text-align: center;">1 1/2 tablespoons honey</div><div style="text-align: center;">4 tablespoons sour cream</div><br />Heat olive oil in a large pot.<br />Add the onion and season with salt and pepper. Cook, stirring often, until softened.<br />Add the garlic and heat just until fragrant.<br />Add the turmeric and cook, stirring, until toasted.<br />Add the beets and, again, season with salt and pepper. (May need to add a little more oil at the point to keep ingredients from burning.)<br />Cook, covered, but stirring often, until slightly softened. <br />Remove the lid and add the vegetable stock, potatoes, and cabbage. Bring the soup to a boil, then reduce heat to medium and simmer, stirring occasionally for about 10-15 minutes, until potatoes are tender.<br />Add the zucchini, lemon juice, dill, and honey and simmer a few minutes more until zucchini is slightly softened.<br />Remove from heat and serve each bowl topped with a dollop of sour cream and additional dill for garnish. (Serves 4)http://my-plate.blogspot.com/2015/03/losing-my-mind.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-3555221259498751615Wed, 18 Mar 2015 02:58:00 +00002015-03-17T22:20:49.894-05:00Alton Browncorned beefSt. Patrick's DayAlton Brown Fan GirlLast month, Hubs and I found time to sneak away to catch <a href="https://sites.google.com/site/onmyplateprintablerecipes/home/golden-beet-borscht" rel="nofollow" target="_blank">Alton Brown's Live Tour</a>. While I am not a fan of the competition shows that he hosts, I have always loved Alton's quirky style and his <a href="http://www.foodnetwork.com/shows/good-eats.html" rel="nofollow" target="_blank">Good Eats</a> productions with the Food Network. He has a special way of entertaining while educating, and the stand-up, food experimentation, and music of his show did not disappoint. I urge you to consider taking it in if the tour reaches your area. <br /><br />Anyway, on this Alton Brown Fan Girl high, it was only natural that I gravitated to his Corned Beef recipe when looking to prepare my own from scratch for St. Patrick's Day. We have a few briskets in the freezer from the beef we have butchered, and instead of the purchased product, I thought it might be worthwhile to make our own. I was not wrong.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MP8WVj7hyW0/VQjookVYLGI/AAAAAAAABuA/0_StcR5UlLY/s1600/corned%2Bbeef%2B3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MP8WVj7hyW0/VQjookVYLGI/AAAAAAAABuA/0_StcR5UlLY/s1600/corned%2Bbeef%2B3.jpg" height="320" width="240" /></a></div>I did follow the recipe and brine the brisket for 10 days (rotating in the brine daily) in a large Rubbermaid in our fridge. Today, after rinsing, I brought the beef to a boil with the vegetables and reduced to a simmer for the entire afternoon...roughly from 1pm to 5:30pm. Periodically, I checked the water level, and did once add a little more liquid to keep it above the meat for the braise. Our corned beef was flavorful, and so very tender. Hubs declared it the best he had ever eaten. Seriously, it was Good Eats.<br /><br />To make your own, check out the recipe here: <a href="http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html" rel="nofollow" target="_blank">http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html</a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qDZQj4C8iYo/VQjouOidNQI/AAAAAAAABuI/FVljAjmx2tI/s1600/corned%2Bbeef%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qDZQj4C8iYo/VQjouOidNQI/AAAAAAAABuI/FVljAjmx2tI/s1600/corned%2Bbeef%2B2.jpg" height="300" width="400" /></a></div>http://my-plate.blogspot.com/2015/03/alton-brown-fan-girl.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-6925529403051852453Sat, 14 Mar 2015 16:48:00 +00002015-03-14T11:48:47.305-05:00alcoholnutspecanspi daypierumwhipping cream3.14159265359<div style="text-align: center;">We are going to party like it's 3.14.15.</div><div style="text-align: center;">Happy Pi Day!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-flfrHnxQSE4/VQRg5vSaJdI/AAAAAAAABtg/I5dQ_v3JNm8/s1600/Spiced%2BRum%2BPecan%2BPie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-flfrHnxQSE4/VQRg5vSaJdI/AAAAAAAABtg/I5dQ_v3JNm8/s1600/Spiced%2BRum%2BPecan%2BPie.jpg" height="320" width="239" /></a></div><br /><div style="text-align: center;"><b><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/spiced-rum-pecan-pie-with-rum-whipped-cream" target="_blank">Spiced Rum Pecan Pie with Rum Whipped Cream</a></b></div><div style="text-align: center;"><span style="font-size: x-small;"><i>(adapted from Bon Appetit)</i></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 disk pie crust dough (for single-crust pie, unbaked)</div><div style="text-align: center;">6 tablespoons unsalted butter</div><div style="text-align: center;">1 cup corn syrup</div><div style="text-align: center;">1 cup sugar</div><div style="text-align: center;">4 eggs</div><div style="text-align: center;">2 tablespoons Spiced Rum</div><div style="text-align: center;">2 teaspoons vanilla extract</div><div style="text-align: center;">pinch of salt</div><div style="text-align: center;">2 cups pecans</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Rum Whipped Cream</b></div><div style="text-align: center;">1 1/2 cups heavy cream</div><div style="text-align: center;">3 tablespoons brown sugar</div><div style="text-align: center;">1 tablespoon Spiced Rum</div><br />Preheat oven to 350F.<br />Roll out pie crust dough into a 12 to 13 inch round.<br />Transfer to a 9-inch pie plate.<br />Trim, fold over, and crimp the edge; set aside.<br />Melt butter in a heavy skillet (my cast iron works well for this) and cook until golden brown and fragrant.<br />Whisk in the corn syrup and the sugar.<br />Cook stirring until sugar is dissolved and mixture is smooth.<br />Remove from heat and transfer a bowl to cool to room temperature (about 15-20 minutes).<br />Beat eggs, rum, vanilla, and salt in a large bowl to combine.<br />Gradually add the sugar mixture and stir to combine.<br />Fold in the nuts.<br />Pour into prepared pie crust.<br />Bake for 45 minutes, or until golden. Cool completely before serving.<br /><br /><b>Rum Whipped Cream</b><br />Beat whipping cream, brown sugar, and remaining rum until peaks form. Chill until serving with pies.http://my-plate.blogspot.com/2015/03/314159265359.htmlnoreply@blogger.com (*Just Fran*)3tag:blogger.com,1999:blog-36808478.post-3142013681769430109Sun, 08 Mar 2015 21:13:00 +00002015-03-08T16:13:20.020-05:00biscuitsbreadsbreakfastbrunchcinnamonThank You for Sunday Brunch<div style="text-align: left;">Dear Lord, Thank you for Sunday brunch. Amen.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FH1nglMPc7g/VPyvDiJcoHI/AAAAAAAABtA/1SAVzG2iAzw/s1600/cinnamon%2Bbiscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-FH1nglMPc7g/VPyvDiJcoHI/AAAAAAAABtA/1SAVzG2iAzw/s1600/cinnamon%2Bbiscuits.jpg" height="320" width="320" /></a></div><br />Ever wake up and want cinnamon rolls RIGHT NOW? Put that tube of biscuits aside. I have another easy alternative.<br /><br />Our house used to always have a tube of biscuits, crescent rolls, or pizza crust in the fridge. Then, I just quit buying them. I am not sure why. While we don't follow a totally non-processed diet, we do try to limit those foods, and I guess at some point, I unconsciously decided that the tubes of dough weren't adding anything meaningful to our meals. One day, I had a craving for cinnamon rolls and picked up a can from the dairy case. However, when baked, they seemed to have a weird chemical taste that I hadn't previously noticed. Cue the sad trombone as one of my guilty pleasure comfort foods had lost its pleasure.<br /><br />But, here I am to save the day with a new easy option. I won't claim that it is any healthier than a tube of biscuits, as one ingredient is Bisquick baking mix and another is soda. But, they certainly are delicious and most definitely are so simple. Those are two characteristics that I want for Sunday Brunch. I don't want to slave in the kitchen. I want to enjoy one day with a slower pace and linger and lounge at the table with some mouthwatering food.<br /><br />Dear Lord, Thank you for Sunday brunch. Amen.<br /><br /><div style="text-align: center;"><b><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/cinnamon-biscuits" target="_blank">Cinnamon Biscuits</a></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-size: x-small;">1/4 cup unsalted butter </span></div><div style="text-align: center;"><span style="font-size: x-small;">2 cups Bisquick baking mix</span></div><div style="text-align: center;"><span style="font-size: x-small;">1/2 cup sour cream or plain Greek yogurt <i>(if you want a sweeter dough, I have subbed honey Greek yogurt with success)</i></span></div><div style="text-align: center;"><span style="font-size: x-small;">1/2 cup lemon-lime soda <i>(7-up or Sprite)</i> or club soda <i>(will not add extra sweetness to the dough)</i></span></div><div style="text-align: center;"><span style="font-size: x-small;">Filling:</span></div><div style="text-align: center;"><span style="font-size: x-small;">2-3 tablespoons melted butter</span></div><div style="text-align: center;"><span style="font-size: x-small;">1/4 cup (or less) sugar</span></div><div style="text-align: center;"><span style="font-size: x-small;">1-2 tablespoons cinnamon <i>(depends on how cinnamony you like them)</i></span></div><div style="text-align: center;"><span style="font-size: x-small;">Glaze:</span></div><div style="text-align: center;"><span style="font-size: x-small;">1/4 - 1/2 cup powdered sugar</span></div><div style="text-align: center;"><span style="font-size: x-small;">2 tablespoons heavy cream</span></div><span style="font-size: x-small;"><br /></span><span style="font-size: x-small;">Heat oven to 425F.</span><br /><span style="font-size: x-small;">Place butter in a small baking dish <i>(8"x8" pan; 8" or 9" cast iron pan...whatever you have)</i> and place pan in the preheating oven to melt the butter.</span><br /><span style="font-size: x-small;">Meanwhile, combine baking mix and sour cream (or yogurt) in a mixing bowl until crumbly.</span><br /><span style="font-size: x-small;">Stir in soda just until dough comes together. <i>(dough will be soft and sticky, but should be manageable...if too sticky, add a bit more baking mix; if too dry, add a bit more soda)</i></span><br /><span style="font-size: x-small;">Use a bit of baking mix (or flour) to create a floured surface. Turn dough out onto said surface.&nbsp;</span><br /><span style="font-size: x-small;">Knead lightly (just a couple times) to coat dough with flour.</span><br /><span style="font-size: x-small;">Lightly pat the dough out into a rectangular shape. </span><br /><span style="font-size: x-small;">Brush with melted butter.</span><br /><span style="font-size: x-small;">Combine sugar and cinnamon and sprinkle on dough.</span><br /><span style="font-size: x-small;">Beginning on long side, roll dough toward you to form a log.</span><br /><span style="font-size: x-small;">Cut the log of dough into 7 or 8 pieces.</span><br /><span style="font-size: x-small;">Remove baking dish with melted butter from the oven.</span><br /><span style="font-size: x-small;">Roll each cinnamon biscuit in the melted butter <i>(first, I dip the bottom, then the top, then roll the sides in the melted butter as I put it in place in the pan)</i>. Repeat with each biscuit and arrange in the pan.</span><br /><span style="font-size: x-small;">Bake for 12-15 minutes.<i> (After 12 minutes, I usually pull the middle biscuit away a bit to see if it is done in the middle and add more time as needed)</i>.</span><br /><span style="font-size: x-small;">Cool for a few minutes while whisking together powdered sugar and heavy cream for glaze.&nbsp;</span><br /><span style="font-size: x-small;">Drizzle glaze over baked biscuits. Serves 4-8.</span>http://my-plate.blogspot.com/2015/03/thank-you-for-sunday-brunch.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-2294772182069610948Thu, 22 Jan 2015 04:22:00 +00002015-01-21T23:24:21.234-06:00baconbeansbreakfastcheeseeggslunchtortillasA Fresh StartSo...Happy New Year?<br /><br />2015 had a rough start here. Hubs brought home some ugly bug, and before long, we both wanted to be down for the count. But, life doesn't work that way. There are always commitments and obligations and responsibilities. We tried to keep up as best we could while supplementing with cold meds and naps, but a lot of things lost priority and fell by the wayside.<br /><br />3 weeks later, and we are finally shaking whatever virus attacked and getting back in the groove. I am still occasionally hacking up a lung, but overall am much better. I feel ready for the new year and a fresh start.<br /><br />Let's start with breakfast. Do you like bacon? eggs? quesadillas? Bacon and Egg Quesadillas? Crispy tortillas filled with smokey bacon, fried eggs, black beans, pepper jack cheese, and served with guacamole and salsa? Any reason to have guacamole for breakfast sounds like a great start to me.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Kap11Mf4irs/VMB6p1swK0I/AAAAAAAABsI/MBUCGkGgHLg/s1600/Bacon%2Band%2BEgg%2BQuesadilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Kap11Mf4irs/VMB6p1swK0I/AAAAAAAABsI/MBUCGkGgHLg/s1600/Bacon%2Band%2BEgg%2BQuesadilla.jpg" height="300" width="400" /></a></div><br /><div style="text-align: center;"><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/bacon-and-egg-quesadillas" target="_blank"><b>Bacon and Egg Quesadillas</b></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>(adapted from <a href="http://www.rachaelraymag.com/" rel="nofollow" target="_blank">Every Day with Rachael Ray</a>)</i></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">4 medium flour tortillas</div><div style="text-align: center;">1/2 pound of bacon</div><div style="text-align: center;">4 large eggs</div><div style="text-align: center;">salt and pepper</div><div style="text-align: center;">4 ounces shredded pepper jack cheese</div><div style="text-align: center;">1 cup canned black beans, drained and rinsed</div><div style="text-align: center;">guacamole</div><div style="text-align: center;">salsa</div><br />In a medium skillet, work in batches to cook bacon in batches until crisp. Drain on paper towels.<br />Remove all but 2 tablespoons of bacon fat from the skillet.<br />Fry the eggs over easy (or hard, if that is your thing) in the hot bacon fat. Season with salt and pepper to taste. Transfer to a platter and keep warm.<br />Meanwhile, heat a large cast iron skillet over medium heat.<br />Place a tortilla in the (dry) skillet and sprinkle some cheese over half. Spread 1/4 cup black beans over cheese. Top with bacon and an egg. Add a bit more cheese and fold the other (bare) half of the tortilla over the fillings. Heat in skillet until tortilla become crispy and golden on the bottom. Flip and crisp the other side. <br />Repeat with each remaining tortilla to create 4 quesadillas.<br />Cut each quesadilla into wedges and serve with guacamole and salsa. (Serves 4)http://my-plate.blogspot.com/2015/01/a-fresh-start.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-8982022570364551933Tue, 18 Nov 2014 05:54:00 +00002014-11-17T23:54:03.510-06:00asparagusavocadobananasbeanscranberriescucumbereggsfishhampestopomegranatepotatopumpkinrhubarbsaladsoupSouth Dakota MagazinespinachstrawberriestacoSouth Dakota Magazine RecapIt is that time of year when things start to get a little cray-cray. Thanksgiving is just around the corner, and then there is no stopping Christmas and all of the many holiday events. Throw in a little year-end business and a few bouts of bad weather, and before we know it 2014 will be done. <br /><br />Before I get caught up in that whirlwind, maybe I should do another South Dakota Magazine Recap. I have shared several recipes (and a few stories) online with <a href="http://southdakotamagazine.com/index.php" target="_blank"><i><b>South Dakota Magazine </b></i></a>since my last update in early April. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_MzHRq6guYA/VGrNfDdhcDI/AAAAAAAABpw/JdDmLnMmTC8/s1600/Ham%2Band%2BAsparagus%2BLasagna.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_MzHRq6guYA/VGrNfDdhcDI/AAAAAAAABpw/JdDmLnMmTC8/s1600/Ham%2Band%2BAsparagus%2BLasagna.jpg" height="150" width="200" /></a></div>For Easter, I considered a new tradition of layering asparagus, ham, and pasta with cheese and a creamy sauce. <a href="http://southdakotamagazine.com/ham-lasagna" target="_blank">Ham and Asparagus Lasagna</a> is a perfectly elegant comfort food worthy of a Spring holiday table. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_IWUfqcUroM/VGrPBXPtppI/AAAAAAAABp8/86c9KmADCPQ/s1600/sausage%2Band%2Bfeta%2Btacos2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_IWUfqcUroM/VGrPBXPtppI/AAAAAAAABp8/86c9KmADCPQ/s1600/sausage%2Band%2Bfeta%2Btacos2.jpg" height="150" width="200" /></a></div>Cinco de Mayo was observed with simple <a href="http://southdakotamagazine.com/cinco-de-mayo-2014" target="_blank">Sausage and Feta Tacos</a>. The day is a celebration of a Mexican military victory and more than just party with "2 for 1" margarita deals. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XgSO7bKLtr0/VGrQUcjSf3I/AAAAAAAABqE/uAzxL1-Jyds/s1600/asparagus%2Bravioli%2Bin%2Bparmesan%2Bbroth2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XgSO7bKLtr0/VGrQUcjSf3I/AAAAAAAABqE/uAzxL1-Jyds/s1600/asparagus%2Bravioli%2Bin%2Bparmesan%2Bbroth2.jpg" height="150" width="200" /></a></div>My husband was fearful that I would give up his prime asparagus hunting ground when I shared some of his wild asparagus secrets. If you are lucky enough to receive a bouquet of freshly cut wild asparagus, I recommend trying <a href="http://southdakotamagazine.com/asparagus-secrets" target="_blank">Asparagus Ravioli in Parmesan Broth</a>. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CTeeeKyOMv0/VGrRsi1_ySI/AAAAAAAABqQ/mO0el1x41RE/s1600/strawberry%2Brhubarb%2Bcrumble%2Bbars.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-CTeeeKyOMv0/VGrRsi1_ySI/AAAAAAAABqQ/mO0el1x41RE/s1600/strawberry%2Brhubarb%2Bcrumble%2Bbars.jpg" height="150" width="200" /></a></div>I am happy to report that as summer dawned, the snakes in my backyard seemed to move on. Harvest of strawberries and rhubarb for <a href="http://southdakotamagazine.com/strawberry-bars" target="_blank">Strawberry Rhubarb Crumble Bars</a> was uneventful...and the bars were delicious. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5HRFrJRAOxQ/VGrTHx2CGjI/AAAAAAAABqc/3VI3uItEsKs/s1600/Lemon%2BButter%2BFish.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5HRFrJRAOxQ/VGrTHx2CGjI/AAAAAAAABqc/3VI3uItEsKs/s1600/Lemon%2BButter%2BFish.jpg" height="150" width="200" /></a></div>Nilla is still living in town with us, and before the snow, I noticed a new hole in my cleared-for-fall garden. She must still be digging for worms. I should have taken her fishing for some walleye to make <a href="http://southdakotamagazine.com/lemon-butter-fish" target="_blank">Lemon Butter Fish</a>. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jFZ9BPUV4uA/VGrUkvdoAqI/AAAAAAAABqo/kx1zo5bELPY/s1600/Avocado%2BToast%2Bwith%2BRadish%2BSalad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jFZ9BPUV4uA/VGrUkvdoAqI/AAAAAAAABqo/kx1zo5bELPY/s1600/Avocado%2BToast%2Bwith%2BRadish%2BSalad.jpg" height="150" width="200" /></a></div><a href="http://southdakotamagazine.com/avocado-toast" target="_blank">Avocado Toast with Radish Salad</a> pulls from produce both local, and not. Sourcing my food from whatever origins are available for the tastiest options is my "diet" plan.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uvojyRYALF0/VGrVwbIHDRI/AAAAAAAABqw/5XKf-3rhkL4/s1600/Spinach%2BSalad%2Bwith%2BGarlic%2BDijon%2BVinaigrette.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uvojyRYALF0/VGrVwbIHDRI/AAAAAAAABqw/5XKf-3rhkL4/s1600/Spinach%2BSalad%2Bwith%2BGarlic%2BDijon%2BVinaigrette.jpg" height="150" width="200" /></a></div>I didn't get a great spinach harvest from the garden this year, but did manage enough for a few <a href="http://southdakotamagazine.com/spinach-salad" target="_blank">Spinach and Garlic Vinaigrette Salads</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QZ5ha8ObdO4/VGrWn4zG4jI/AAAAAAAABq4/aQUHFn8WN0I/s1600/Peanut%2Band%2BCucumber%2BSalad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QZ5ha8ObdO4/VGrWn4zG4jI/AAAAAAAABq4/aQUHFn8WN0I/s1600/Peanut%2Band%2BCucumber%2BSalad.jpg" height="150" width="200" /></a></div>Keeping cool was easy this summer with the Asian influenced <a href="http://southdakotamagazine.com/peanut-cucumber-salad" target="_blank">Peanut and Cucumber Salad</a>. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qnvOpinghf0/VGrXokC_bSI/AAAAAAAABrE/30o0wQNzHrg/s1600/Bleu%2BCheese%2Band%2BBacon%2BPotato%2BSalad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qnvOpinghf0/VGrXokC_bSI/AAAAAAAABrE/30o0wQNzHrg/s1600/Bleu%2BCheese%2Band%2BBacon%2BPotato%2BSalad.jpg" height="150" width="200" /></a></div>If I want to kiss my husband, I need keep my toothbrush handy whenever <a href="http://southdakotamagazine.com/bleu-cheese" target="_blank">Bleu Cheese and Bacon Potato Salad</a> is on the menu.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pzvuKhYZBGo/VGrYmyixK2I/AAAAAAAABrM/cX4znhz7RyM/s1600/Scrambled%2BEggs%2Bwith%2BPesto%2Band%2BBeans.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pzvuKhYZBGo/VGrYmyixK2I/AAAAAAAABrM/cX4znhz7RyM/s1600/Scrambled%2BEggs%2Bwith%2BPesto%2Band%2BBeans.jpg" height="150" width="200" /></a></div><a href="http://southdakotamagazine.com/dreaming-over-eggs" target="_blank">Scrambled Eggs with Pesto and White Beans</a> is a powerhouse for breakfast and an excellent place to start while working toward those big dreams for the day. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fctrkd_OW9c/VGrZyBCqtnI/AAAAAAAABrU/2LY1S6C6Cug/s1600/Pho.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fctrkd_OW9c/VGrZyBCqtnI/AAAAAAAABrU/2LY1S6C6Cug/s1600/Pho.jpg" height="150" width="200" /></a></div>In September, I guided Laura from the <i>South Dakota Magazine</i> offices through a south-central South Dakota adventure and made time for some <a href="http://southdakotamagazine.com/gregory-county-pho" target="_blank">Pho-ish Soup</a>. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Gvdh97dYeto/VGrauZmYDDI/AAAAAAAABrc/32z8L70Nt3U/s1600/Dutch%2BBaby%2Bwith%2BCaramel%2BSauce%2Band%2BBananas3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Gvdh97dYeto/VGrauZmYDDI/AAAAAAAABrc/32z8L70Nt3U/s1600/Dutch%2BBaby%2Bwith%2BCaramel%2BSauce%2Band%2BBananas3.jpg" height="200" width="150" /></a></div>Homecoming revealed a little background of a long ago spontaneous pancake party in Colome, and I shared the story with the puffed pancake of a <a href="http://southdakotamagazine.com/pancake-party" target="_blank">Dutch Baby with Caramel Sauce and Bananas</a>. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NZmK0eK76-8/VGrbwePhP8I/AAAAAAAABro/7uYjtQbgyng/s1600/PomandPopcorn.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NZmK0eK76-8/VGrbwePhP8I/AAAAAAAABro/7uYjtQbgyng/s1600/PomandPopcorn.jpg" height="150" width="200" /></a></div>As the winter allows Hubs more time at home in the evenings, I can't wait for movie night and <a href="http://southdakotamagazine.com/pomegranate-popcorn" target="_blank">Pomegranate and Popcorn</a>. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--kwskcGGoaY/VGrcS0lkiOI/AAAAAAAABrw/ejXUyFWWkxs/s1600/PumpkinBlackBeanSoup3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--kwskcGGoaY/VGrcS0lkiOI/AAAAAAAABrw/ejXUyFWWkxs/s1600/PumpkinBlackBeanSoup3.jpg" height="150" width="200" /></a></div><a href="http://southdakotamagazine.com/pumpkin-soup" target="_blank">Pumpkin Black Bean Soup</a> is a perfect fall bowl of comfort. Topping this rich, savory soup with crumbled queso and sliced green onions enhance the earthy flavors.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-i2XiXObDm6U/VGrcp_myQQI/AAAAAAAABr4/IGC4KcTPTMk/s1600/cranberry%2Bsauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-i2XiXObDm6U/VGrcp_myQQI/AAAAAAAABr4/IGC4KcTPTMk/s1600/cranberry%2Bsauce.jpg" height="150" width="200" /></a></div>And, finally, I have the tart jewel of your Thanksgiving table: <a href="http://southdakotamagazine.com/cranberry-sauce" target="_blank">Homemade Cranberry Sauce</a>, even though I kinda miss the nostalgia of those perfect rings on the log of sauce from the can.<br /><br />Whew. What a list of amazing recipes! I hope you have had the opportunity to enjoy a few, and I can't wait to share more <i><b>On My Plate</b></i> and with <b><i>South Dakota Magazine</i></b>.http://my-plate.blogspot.com/2014/11/south-dakota-magazine-recap.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-1979881450904450969Mon, 17 Nov 2014 13:45:00 +00002014-11-17T07:45:10.558-06:00baconbananaspeanut buttersandwichsnacksNational Peanut Butter Lovers MonthDid you know that November is <a href="http://peanutbutterlovers.com/" target="_blank">National Peanut Butter Lovers Month</a>? No? Neither, did I. Until yesterday. Yesterday, I noticed a tweet about #pblovers, and my interested was piqued.<br /><br />I can't say that my preference for peanut butter falls into the big puffy heart love stage. I like it. I think it can be fabulous. Occasionally, I crave it, but it isn't something that I HAVE TO HAVE on a daily basis.<br /><br />Hubs has a thing for peanut butter pie, and I have made several. There was <a href="http://my-plate.blogspot.com/2011/02/this-one-goes-out-to-lady-in-booth.html" target="_blank">Chocolate Peanut Butter Banana Cream Pie</a> recreated after hearing a woman in the diner booth behind me beg for the recipe. <a href="http://www.injennieskitchen.com/" target="_blank">Jennifer Perillo</a>'s heartache and <a href="http://blog.foodnetwork.com/fn-dish/2011/08/chocolate-covered-peanut-butter-pie-recipe/" target="_blank">Pie for Mikey</a> inspired me to make a friend's <a href="http://my-plate.blogspot.com/2011/08/pie-for-mikey.html" target="_blank">Peanut Butter Pie</a>. And, both <a href="http://my-plate.blogspot.com/search/label/peanut%20butter" target="_blank">Black Bottom Peanut Butter Pie</a> and <a href="http://my-plate.blogspot.com/2013/03/pie-for-pi-day.html" target="_blank">Chocolate Peanut Butter Pie with Pretzel Crust</a> celebrated Pi Day.<br /><br />It wouldn't be Christmas without <a href="http://my-plate.blogspot.com/2013/12/i-bet-that-just-killed-you.html" target="_blank">Peanut Butter Bon Bons</a>. <a href="http://my-plate.blogspot.com/2011/12/puppy-love.html" target="_blank">Peanut Butter Sheet Cake</a> graced a puppy birthday party. I ate my weight in <a href="http://my-plate.blogspot.com/2010/03/light-reading-and-heavy-snacking.html" target="_blank">Chocolate Frosted Peanut Butter Rice Krispie Treats</a>. And, even though they start with a box mix, <a href="http://my-plate.blogspot.com/2008/03/butcher-baker-candlestick-maker.html" target="_blank">Peanut Butter Brownies</a> are always a treat. <br /><br />While Hubs can eat enough Reese's Peanut Butter Cups to kill a small horse, I can take them or leave them. I won't, however, turn down a peanut blossom cookie topped with that iconic chocolate Kiss. I spread toast thick with peanut butter (smooth perferably) and drizzle with honey or add another decadent layer with a smear of Nutella. Sometimes, I do eat peanut butter with a spoon.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-514ISitJE1s/VGn7TDgkCFI/AAAAAAAABpg/LpigX5eZyYA/s1600/Banana%2BBread%2Band%2BBacon%2BSandwich.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-514ISitJE1s/VGn7TDgkCFI/AAAAAAAABpg/LpigX5eZyYA/s1600/Banana%2BBread%2Band%2BBacon%2BSandwich.jpg" height="150" width="200" /></a></div>One pairing for peanut butter that I think is absolutely perfect is Banana Bread. There is just something about slathering the rich, nutty butter over a slice of dense, sweet homemade banana bread. Do you know what takes it over the top? Bacon.<br /><br />I know. Bacon has been so over done. After all, who really needs bacon lip balm? But, trust me. Do it. <b>Peanut Butter and Bacon Banana Bread Sandwiches</b> can inspire love.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rf0ByqLb5sQ/VGn7MclvRGI/AAAAAAAABpY/QFixW77a-Ac/s1600/Banana%2BBread%2Band%2BBacon%2BSandwich2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rf0ByqLb5sQ/VGn7MclvRGI/AAAAAAAABpY/QFixW77a-Ac/s1600/Banana%2BBread%2Band%2BBacon%2BSandwich2.jpg" height="300" width="400" /></a></div><br /><div style="text-align: center;"><b><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/peanut-butter-and-bacon-banana-bread-sandwiches" target="_blank">Peanut Butter and Bacon Banana Bread Sandwiches</a></b></div><div style="text-align: center;"><span style="font-size: x-small;"><i>(adapted from <a href="http://www.rachaelraymag.com/" target="_blank">Everyday with Rachael Ray</a>)</i></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">4 tablespoons unsalted butter, softened</div><div style="text-align: center;">1/2 cup brown sugar</div><div style="text-align: center;">2 eggs</div><div style="text-align: center;"> </div><div style="text-align: center;">2 teaspoons baking powder</div><div style="text-align: center;">1/2 teaspoon salt</div><div style="text-align: center;">2 ripe bananas, mashed</div><div style="text-align: center;">1/4 cup pure maple syrup</div><div style="text-align: center;">2 cups flour</div><div style="text-align: center;">1 cup walnuts, chopped</div><div style="text-align: center;"><br /></div><div style="text-align: center;">For sandwiches:</div><div style="text-align: center;">smooth peanut butter</div><div style="text-align: center;">bacon, cooked until crisp</div><br />Preheat oven to 350F. Spray a 4.5"x8.5" loaf pan with baking spray.<br />Cream butter and brown sugar.<br />Add eggs, one at a time, and beat until fluffy.<br />Add baking powder and salt.<br />Stir in bananas and maple syrup.<br />Add flour and mix just until blended.<br />Stir in walnuts.<br />Pour batter into prepared pan.<br />Bake for 45 minutes, or until toothpick inserted in the center comes out clean.<br />Allow bread to cool in the pan for 10 minutes, then invert onto a rack and let cool completely.<br />For sandwiches: slice 1/2-inch thick slices from the bread. Spread with peanut butter and top with bacon.<br />(Reserve remaining banana bread for snacking...or more sandwiches.)http://my-plate.blogspot.com/2014/11/national-peanut-butter-lovers-month.htmlnoreply@blogger.com (*Just Fran*)1tag:blogger.com,1999:blog-36808478.post-318848190985371990Sun, 09 Nov 2014 05:09:00 +00002014-11-08T23:10:34.165-06:00bacongreen beansholidayred peppersworcestershireBad PublicityThey say there is no such thing as bad publicity, and it seems that many of the current advertising companies out there agree with this sentiment.<br /><br />I don't.<br /><br />I see an insipid commercial and immediately back away from whatever product they are hawking. I have never purchased a certain brand of pistachios that are supposedly synonymous with awesome. And after I heard someone comment on the grossness of the smacking sounds in a breakable chocolate bar ad, I can't bring myself to buy one without visualizing open-mouthed eating. However, since I seldom throw these items into my grocery cart, these were not major boycotts.<br /><br />But with Thanksgiving approaching, I am facing a huge dilemma. <a href="http://www.kingshawaiian.com/" rel="nofollow" target="_blank">King's Hawaiian Rolls</a> have always been a necessary item on my Thanksgiving grocery shopping list. As good as I believe they are, they were never served with the holiday meal. I required these slightly sweet rolls for the perfect leftover sandwich: split the soft bun, spread on tart cranberry sauce, spoon on savory, sage-y stuffing, add sliced turkey (a little white and dark meat), pour over gravy, heat it all, and cap with the top of the bun. Perfection.<br /><br />But, have you seen their latest commercial? with the sucking? a family sucking the rolls into their mouth? It, honestly, sucks. Big time.<br /><br />What am I to do? Do I hold myself to my own code of conduct and shun those delicious buns because an ad agency was stupid? Or, do I overlook the vacuous publicity and still indulge in that perfect leftover sandwich? It really is perfect. That sandwich might be the entire reason I want to cook turkey and dressing and gravy and cranberry sauce. What is a girl who believes in bad publicity, but loves a good sandwich to do?<br /><br />While I am debating, I think I will distract myself by changing up a Thanksgiving side. I have shared our favorite <a href="http://my-plate.blogspot.com/2011/11/oh-kay.html" target="_blank">Chiffonade of Brussels Sprouts</a> and <a href="http://southdakotamagazine.com/green-bean-casserole" target="_blank">Green Beans in Mushroom Sauce</a>, but how about a different version of green beans for the holiday table?<br /><br />Thanksgiving Green Beans almost seem beefy with a sauce including Worcestershire. It makes them a hearty standout on the Turkey Day table even before I mention the bacon and diced roasted red peppers. Yes. Bacon and roasted red peppers. And, the sauce is made with the bacon drippings. Yes. O.M.G.&nbsp; No bad publicity here, just delicious beans.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eN3V_CJXpY4/VF7uH-jU67I/AAAAAAAABpI/wG2ZayLbItk/s1600/Thanksgiving%2BGreen%2BBeans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-eN3V_CJXpY4/VF7uH-jU67I/AAAAAAAABpI/wG2ZayLbItk/s1600/Thanksgiving%2BGreen%2BBeans.jpg" height="300" width="400" /></a> </div><div style="text-align: center;"><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/thanksgiving-green-beans" target="_blank"><b>Thanksgiving Green Beans</b></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>(adapted from <a href="http://www.rachaelraymag.com/" target="_blank">Every Day with Rachael Ray</a>)</i></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 1/2 pounds green beans, trimmed and rinsed </div><div style="text-align: center;">6 slices bacon, cut into 1/2-inch pieces</div><div style="text-align: center;">2-3 tablespoons Worcestershire sauce</div><div style="text-align: center;">1 teaspoon honey</div><div style="text-align: center;">1/2 teaspoon dry mustard</div><div style="text-align: center;">a few dashes Tabasco</div><div style="text-align: center;">1/2 cup roasted red peppers, chopped <i>(from a jar...or make your own, they are pretty easy)</i></div><br />Bring a large pot of salted water to a boil; add the green beans and cook for 3-4 minutes, until tender crisp. Drain.<br />Meanwhile, fry the bacon in a large skillet until crispy. <br />Transfer the bacon to a paper towel lined plate and set aside; reserve the drippings <br />Reduce the heat to low and stir the Worcestershire sauce, honey, dry mustard and Tabasco into the bacon drippings.<br />When sauce is warmed and combined, toss with the green beans to coat, add the roasted red peppers, and most of the bacon.<br />Garnish with the remainder of the bacon. (Serves 8)http://my-plate.blogspot.com/2014/11/bad-publicity.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-2777167081384346998Thu, 30 Oct 2014 21:59:00 +00002014-10-31T10:57:10.453-05:00applescelerymustardsaladwalnutsWord SaladThis afternoon, I am sitting in an area coffee shop with the intention of working, but as I scroll through the images in the photo files of my laptop and flip through the notebook of scribbled recipe notes, my mind is just a jumbled word salad. There are so many stories and recipes that I want to share with you all, but my brain is screaming with an unintelligible jumble of words. Nothing makes sense on its own. Ideas are flowing freely, but not fluently.<br /><br />Did you know that I visited Chicago last fall and have since been working on perfecting my own homemade deep dish pizza? Did you know that a good dog toy lasts about a week with Nilla, and a bad toy lasts mere minutes? Did you know that since posting my tried and true homemade pasta sauce, of which I can quarts and quarts each year, I have found a roasted tomato pasta sauce that might rival it? Will my dryer finish the drying cycle, or is the temperature gauge indeed on the fritz? Did you know that I once again volunteered at the Antiques Roadshow...this time in Albuquerque? Did you know that I brought home 20 pounds of freshly roasted New Mexico green chiles <i>(That was an aromatic drive across several states.)</i> and have a profound love of green chile cheeseburgers <i>(of course, with an egg, if I have the option)</i>? Does anyone appreciate political campaign phone calls? Did you know that there isn't a day that passes without me scrolling through the Zappos app on my phone looking for the perfect 3/4 height boot? I didn't buy new Halloween costumes for Tabby and Jenn because you really can't top dachshunds dressed as hot dogs, can you? Did you know that I actually survived the food presentation at the Etc. Expo for Her and might have even enjoyed it a little <i>(except for the poor quality of the presentation "kitchen")</i>? Did you know that after 20+ years of marriage, last night, Hubs admitted that he may actually like pears...especially when I throw together a pear galette with warm caramel sauce and vanilla ice cream for dessert? Did you know that tomorrow is Halloween, and that I usually invite some of my friends who live in the country over for a casual dinner and to help pass out candy to my little ghouls, but just realized that I dropped the ball and haven't invited anyone? Did you know that I am addicted to candy corn? Did you know that the USPS has lost 2 <i><u><b>(2!?!)</b></u></i> of my packages within one year? Did you know that I have ground beef defrosted at home and no clue what I will be doing with it for supper? Did you know that there is a head of cauliflower in my fridge that was supposed to be a side with supper last night, but I forgot to cook it? Did you know that I haven't yet raked a single leaf from the yard, and it is driving me nuts? Do you know the best place to purchase durable, warm, white, fluffy, down alternative comforters? Mine is showing the effects of weekly washings to rid it of dog hair. Do you like fennel? I was recently surprised at how many people were turned off by the thought/taste/idea of a licorice-y flavored vegetable. Did you know that I came to the coffee shop today because the dust in my house has reached gas mask proportions, and instead of clean, I decided to try to blog (and drink a dirty chai)? <i>(Maybe <u>this</u> is why I haven't invited anyone over for tomorrow?)</i><br /><br />So...that is only a small sample of the random mixture of insanity in my brain. All of the frivolous craziness. I won't bore you with the real stuff that haunts me. We will keep it light. Just a Word Salad, not the main course.<br /><br />However...word is that this Green Apple and Celery Salad is the word. Word. Salad.<br /><br />I enjoyed this as a light, fall lunch, but think that it would be an elegant addition to a Thanksgiving menu. (It would even make ahead well...just toss the dressing over other ingredients prior to serving.) The crisp celery and green apples are pleasantly contrasting earthy and tart flavors. The sharp mustard vinaigrette lends a tangy balance to the salad. I can see this being a very welcome freshness in the middle of all the heavy mashed potatoes, roasted squash, stuffing, gravy, and turkey weighing down the upcoming holiday table. Word. Salad.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3VWGG2xWTMI/VFKzR2TrhaI/AAAAAAAABo4/JessF754Ewo/s1600/Green%2BApple%2Band%2BCelery%2BSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3VWGG2xWTMI/VFKzR2TrhaI/AAAAAAAABo4/JessF754Ewo/s1600/Green%2BApple%2Band%2BCelery%2BSalad.jpg" height="240" width="320" /></a></div><br /><div style="text-align: center;"><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/green-apple-and-celery-salad" target="_blank"><b>Green Apple and Celery Salad</b></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>(adapted from <a href="http://www.bonappetit.com/" target="_blank">Bon Appetit)</a></i></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1/4 cup fresh lemon juice</div><div style="text-align: center;">1/4 cup Dijon mustard</div><div style="text-align: center;">5 teaspoons honey</div><div style="text-align: center;">2/3 cup olive oil</div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 large bunch celery</div><div style="text-align: center;">2 large Granny Smith apples</div><div style="text-align: center;">1/4 cup fresh parsley </div><div style="text-align: center;">3/4 cup walnuts, toasted and chopped</div><br />Add first 4 ingredients in a small mason jar.<br />Secure the lid and vigorously shake to combine.<br />Season with salt and pepper to taste.<br /><br />Slice celery thinly on the diagonal. <i>(My microplane made quick work of both this slicing and the thinly sliced apples.) </i><br />Core and thinly slice the apples. <i>(Peel, if desired, but I didn't.)</i><br />Chop the parsley.<br />Combine celery, apples, parsley, and walnuts in bowl.<br />Toss with dressing to thoroughly coat.<br />Season with salt and pepper. (Serves 8.)http://my-plate.blogspot.com/2014/10/word-salad.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-3626393918977480490Sat, 18 Oct 2014 04:04:00 +00002014-10-17T23:44:56.381-05:00beefetc for herground beefmeatballsSouth Dakota Beef Industry CouncilSouth Dakota Cattlemen's AuxiliaryspinachWhere's the Beef?Where's the beef?<br /><br />Saturday, October 18th, at 11am, the beef is going to be at the Sioux Falls Convention Center and the <a href="http://www.etcsiouxfalls.com/expo.html" target="_blank">Etc. Expo for Her</a>. With the <a href="https://www.facebook.com/SouthDakotaCattlemensAuxiliary" target="_blank">South Dakota Cattlemen's Auxiliary</a>, I will be presenting <b>Spinach Meatballs</b> in a food demonstration.<br /><br />We will discuss some of the important nutritional benefits of beef and cover the nuances of creating a perfect meatball. (Here's a hint: we will be using ground beef.)<br /><br />Currently, I am still nervous, that zit I told you about in my last blog post now has an ugly step-sister, and as I was packing up my gear for the demo, my husband asked that I not take my good knife with me just in case I panicked and ran away in the middle of my presentation. (He was kidding. I hope.)<br /><br />Tomorrow is the day, but just in case you can't make it, here are the meatballs I will be sharing. I do have complete confidence in&nbsp; the fact that they are absolutely delicious.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-W4kexuFqJmo/VEHtVIHdGVI/AAAAAAAABoo/rznHXZNcubU/s1600/SpinachMeatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-W4kexuFqJmo/VEHtVIHdGVI/AAAAAAAABoo/rznHXZNcubU/s1600/SpinachMeatballs.jpg" height="300" width="400" /></a></div><br /><div style="text-align: center;"><b><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/spinach-meatballs" target="_blank">Spinach Meatballs</a></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 tablespoon olive oil</div><div style="text-align: center;">1/2 cup onion, finely chopped</div><div style="text-align: center;">2 cloves garlic, minced</div><div style="text-align: center;">1 pound ground beef</div><div style="text-align: center;">1 (10 ounce) box frozen chopped spinach, thawed and drained</div><div style="text-align: center;">1 egg, beaten</div><div style="text-align: center;">1/3 cup dry breadcrumbs</div><div style="text-align: center;">3/4 teaspoon dry basil</div><div style="text-align: center;">1/4 teaspoon dry oregano</div><div style="text-align: center;">1/2 teaspoon salt</div><div style="text-align: center;">1/2 teaspoon pepper</div><br />Preheat oven to 350F.<br />Heat olive oil in a skillet over medium heat.<br />Add onion and saute until tender.<br />Add garlic and cook until fragrant.<br />Set aside to cool.<br />Meanwhile, in a large bowl, combine ground beef, spinach, egg, breadcrumbs, and seasonings.<br />Mix all ingredients gently and form into small (walnut-sized) meatballs.<br />Place on a lined baking sheet and bake for 30-35 minutes.http://my-plate.blogspot.com/2014/10/wheres-beef.htmlnoreply@blogger.com (*Just Fran*)1tag:blogger.com,1999:blog-36808478.post-6612682107927361736Tue, 14 Oct 2014 04:54:00 +00002014-10-14T10:05:40.518-05:00beefetc for hergreen onionsSouth Dakota Beef Industry CouncilSouth Dakota Cattlemen's Auxiliarysoy sauceI Have a ZitI have a zit on my forehead. I haven't had a real breakout in several years, but here I am trying all the acne remedies and hoping that<br /><div style="text-align: center;">A) the zit disappears by Saturday;&nbsp;</div><div style="text-align: center;">B) the zit doesn't multiply by Saturday;&nbsp;</div><div style="text-align: center;">and C) my forehead isn't a scaly, flaky mess from over-treating with acne remedies by Saturday. </div><br />What's so important about Saturday?<br /><br />I am going to do my first public food demonstration.<br /><br />Yikes.<br /><br />Double yikes.<br /><br />Double zit-producing yikes.<br /><br /><a href="https://www.facebook.com/SouthDakotaCattlemensAuxiliary" target="_blank">The South Dakota Cattlemen's Auxiliary</a> in conjunction with <a href="http://www.sdbeef.org/" target="_blank">The South Dakota Beef Industry Council</a> has asked me (ME!?!) to present a beef recipe as part of a seminar at the <a href="http://www.etcsiouxfalls.com/expo.html" target="_blank">Etc. Expo for Her</a> in Sioux Falls this weekend. The expo, sponsored by <a href="http://www.etcsiouxfalls.com/index.html" target="_blank">etc. for her</a>, is 2 days of shopping, fun, entertainment, and pampering designed for women of all ages. This ninth annual event will host exhibits that cover health, food, wine, fashion, home decor, cosmetics, fitness, entertainment, finance, career, art and more.<br /><br />I will be the first to admit that while I am very confident in my own kitchen, public speaking is stepping way out of my comfort zone. A few years ago, it seemed that all the cool kids in the blogging world were vlogging, or video blogging. I was asked when I would take the plunge, and I quickly informed everyone that not only are my knife skills really poor, I also lick my fingers when I cook. Nobody wants to see that.<br /><br />Well, here I am, with a zit, a date for a public presentation (waaaay worse than vlogging -- there are no do-overs or edits in public), and a hope that I don't lick my fingers. <br /><br />My demonstration at the expo will focus on an easy meatball recipe with a twist. It works as a weeknight meal, a hearty game day or party appetizer, and even for entertaining. I will show your how the ever-versatile meatball can solve all your menu dilemmas, and discuss how to effortlessly adjust flavor combinations and even incorporate veggies to create this delectable, make-ahead beef staple.<br /><br />&nbsp;It really is an honor to share my everyday kitchen experiences in support of the beef industry and agriculture. <b>"Agriculture is the largest contributor to the South Dakota economy and the beef industry is one of the major driving forces behind our economy." </b><span style="font-size: x-small;"><i>(from <a href="http://www.sdbeef.org/beeffacts.aspx" target="_blank">South Dakota Beef Council website</a>) </i><span style="font-size: small;">While my husband and I actually raise sheep, we live in the middle of cattle country and are surrounded by excellent cattle ranches. Beef is what's for dinner very often in our house.&nbsp;</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;"><br /></span></span><a href="http://4.bp.blogspot.com/-X_Nm9VPfzZM/VDym5wOK66I/AAAAAAAABoY/KdsdnrVAAko/s1600/Mongolian%2BBeef.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-X_Nm9VPfzZM/VDym5wOK66I/AAAAAAAABoY/KdsdnrVAAko/s1600/Mongolian%2BBeef.jpg" height="400" width="300" /></a><span style="font-size: x-small;"><span style="font-size: small;">Just this past week, we enjoyed another simple and quick beef meal. <b>Mongolian Beef</b> is a slightly spicy dish that comes together almost instantly. It actually will take longer to make a pot of rice or rice noodles to serve with it than it will to cook the thinly sliced beef. The garlic and ginger sauce is boosted by savory soy sauce and green onions offer a slight crunch.&nbsp;</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;"><br /></span></span><span style="font-size: x-small;"><span style="font-size: small;">Putting <b>Mongolian Beef</b> <b><i>On My Plate</i></b> is so quick and easy that I have lots of time before Saturday to worry about public speaking and the zit on my forehead.&nbsp;</span></span><br /><br /><div style="text-align: center;"><b><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/mongolian-beef" target="_blank"><span style="font-size: x-small;"><span style="font-size: small;">Mongolian Beef</span></span></a></b></div><div style="text-align: center;"><span style="font-size: x-small;"><i>(adapted from <a href="http://www.cookinglight.com/" target="_blank">Cooking Light</a>)&nbsp;</i></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">4 tablespoons soy sauce</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">1 tablespoon honey</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">2 teaspoons cornstarch</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">1 tablespoon hoisin sauce</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">3 teaspoons rice vinegar</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">1/2 teaspoon chile paste with garlic (more, if you like the heat)</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">1 tablespoon peanut oil</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">1 pound sirloin steak, thinly sliced</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">2 tablespoons fresh garlic, minced</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">1 tablespoon fresh ginger, peeled and minced</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: small;">16 green onions, cut into 2-inch pieces</span></span></div><span style="font-size: x-small;"><span style="font-size: small;"><br /></span></span><span style="font-size: x-small;"><span style="font-size: small;">Whisk together soy sauce, honey, cornstarch, hoisin sauce, rice vinegar, and chile paste.</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;">Heat peanut oil in a large skillet over medium heat.</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;">Add beef and saute until beef starts to brown.</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;">Add garlic and ginger and continue to cook until beef is cooked through, just a couple of minutes.</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;">Add green onions and saute for 30 seconds.</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;">Stir in the soy sauce mixture and cook 1 more minute until thickened, stirring constantly.</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;">Serve over rice or rice noodles. (Serves 4)</span></span>http://my-plate.blogspot.com/2014/10/i-have-zit.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-7224142135168773341Sat, 11 Oct 2014 19:58:00 +00002014-10-11T14:58:16.131-05:00basilcanninggarliconionpreservingtomatoFriendshipThis summer, my garden wasn't the best. My tomato plants didn't produce a lot and wanted to wither and die regardless of any pampering. But, it really didn't matter. I had friends who made trips to an area Hutterite Colony and purchased bushels of tomatoes for me, and other friends who gathered their extras and left them on my porch like magic fairies. Thanks to my awesome friends, I had plenty of tomatoes for canning up the pasta sauce that we all love around here. <br /><br />I have been promising to blog this recipe for years, but one thing after another always seems to get in the way. I am sure most have given up on me. I am not an awesome friend...until now. Here it is. Finally. Thank you for your patience with me.<br /><br />(BTW...I like to think of myself as anti-gadget, but I did pick up a spiral slicer. Game changer for making zucchini noodles. Truly.)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FUe3QVtmF_o/VDmI-ttZl2I/AAAAAAAABoI/fvmi3HLQoHA/s1600/Home%2BCanned%2BPasta%2BSauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FUe3QVtmF_o/VDmI-ttZl2I/AAAAAAAABoI/fvmi3HLQoHA/s1600/Home%2BCanned%2BPasta%2BSauce.jpg" height="300" width="400" /></a></div><br /><div style="text-align: center;"><b><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/home-canned-pasta-sauce" target="_blank">Home Canned Pasta Sauce</a></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><i><u><span style="font-size: small;"><span>(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)</span></span></u></i></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">20-22 pounds of tomatoes&nbsp;</div><div style="text-align: center;">2 medium onions</div><div style="text-align: center;">2 heads of garlic</div><div style="text-align: center;">3 tablespoons salt</div><div style="text-align: center;">2 tablespoon dried basil</div><div style="text-align: center;">2 tablespoons dried oregano</div><div style="text-align: center;">1/4 cup sugar</div><div style="text-align: center;">1/4 cup balsamic vinegar</div><div style="text-align: center;">1/4 cup lemon juice</div><div style="text-align: center;">1 (6 ounce) can tomato paste</div><div style="text-align: center;">1/2-3/4 cup chopped fresh basil</div><div style="text-align: center;">1/4 cup chopped fresh parsley <i>(optional, but I always have it and use it)</i></div><br />Peel <i>(if you wish, I don't...a few random pieces of skin don't bother me in our sauce)</i> and roughly chop the tomatoes.<br />Combine the tomatoes with diced onions and minced garlic in a large, heavy pot. <i>(I use my enamel coated cast iron.)</i><br />Season with salt, dried basil and oregano, sugar, and balsamic vinegar.<br />Bring to a boil and then simmer uncovered for at least 30 minutes on medium to low heat, stirring occassionally.<br />When the tomatoes have cooked down and started to form a sauce, remove from heat and press about half of the tomato mixture through a sieve or food mill to remove most of the seeds and tomato skins and to create a smoother sauce with just a few chunks.<br />Return to the heavy pot and add the lemon juice, can of tomato paste <i>(if you simmer longer, you may not need this to add a thicker texture)</i>, and fresh herbs.<br />Bring back to a boil and simmer for another 20-30 minutes while prepping the jars and hot water canner for canning.<br />Ladle into quart jars and seal.<br />Process in hot water bath for 20 minutes. <i>(Yield: approx 8 quarts)</i><br /><br /><u><i><b><span style="font-size: small;"><span>(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)</span></span></b></i></u><br /><br />http://my-plate.blogspot.com/2014/10/friendship.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-8551355412615533427Fri, 05 Sep 2014 04:38:00 +00002014-09-05T00:09:33.163-05:00blueberrycakelemonpoppy seedSouth Dakota Public BroadcastingSouth Dakota Public BroadcastingAre you a <i><a href="http://www.pbs.org/wgbh/masterpiece/downtonabbey/" target="_blank">Downton Abbey</a></i> fan?<br /><br /><i><a href="http://www.pbs.org/wgbh/roadshow/" target="_blank">Antiques Roadshow</a></i> junkie?<br /><br />Do you think Bridget Lancaster (<i><a href="http://www.americastestkitchen.com/" target="_blank">America's Test Kitchen</a></i>) is the best chef ever?<br /><br />If you answered yes to any of those questions and are local (and truthfully, the entire state of South Dakota is considered local...many of us drive more miles just to have pizza than some other states do in a month), then you are most likely a supporter of <a href="http://www.sdpb.org/home/" target="_blank">South Dakota Public Broadcasting</a>. Hubs and I certainly are. He doesn't miss an episode of <i>Antiques Roadshow</i> (and once left me sitting outside beside the fire pit on a beautiful evening to come inside and watch...even though the DVR was set). We are also anxiously awaiting the next season of <i>Downton Abbey</i> to premiere this fall. Which suitor will Mary choose? What else can happen to poor Edith? Anna and Bates? Oh, my.<br /><br />And let's face it, aside from Julia Child reminding everyone that with a little practice, anyone can cook, <i>America's Test Kitchen</i> is the best thing since sliced bread. They have even reviewed the knives, and can tell you which one is best for slicing that bread. If there is something that you want to prepare, the Test Kitchen has done it, tested the various methods, and can give you no nonsense and easy to understand science behind that preparation.<br /><br />It is an understatement to say that I was beyond flattered when approached by SDPB to be included in the <a href="http://www.sdpb.org/food/" target="_blank">Food and Cooking Section</a> of their website. Wow! That is almost like rubbing shoulders with Mark Walburg, having tea with the Dowager Countess of Grantham, or yumming it up with Christopher Kimball. But, there I am! Click on the <a href="http://www.sdpb.org/food/food-blogs/" target="_blank">Food Blog</a> link on the right of the Food and Cooking page, and <i>On My Plate</i> is front and center!<br /><br />I am honored and excited to be a part of the SDPB website. Their Food and Cooking page also contains links for the food related <i><a href="http://www.southdakotamagazine.com/food" target="_blank">South Dakota Magazine</a></i> online content, NPR, and a wide variety of other sources. I urge you to check it out, and while you are there, why not click on the tab to <a href="http://www.sdpb.org/support/friends/" target="_blank">Support SDPB</a> and consider becoming a Friend.<br /><br />SDPB is a member-supported,community-based, commercial-free public broadcasting service supported by the Friends of South Dakota Public Broadcasting. Friends provides the majority of the funding for the programming that you see and hear on television, radio and online. Your contribution is vital to keep SDPB a strong, independent voice, available to all viewers and listeners free of charge.<br /><br /><div class="separator" style="clear: both; text-align: left;">So...I feel like celebrating. Whose with me? Hip Hip Hooray for SDPB! Let's have cake. How about <b>Blueberry Lemon Poppy Seed Cake?</b></div><div class="separator" style="clear: both; text-align: center;"><b>&nbsp;</b><a href="http://2.bp.blogspot.com/-8Dy9fx3rYl8/VAk3b5JCadI/AAAAAAAABn4/pG93Hk-WTRs/s1600/Blueberry%2BLemon%2BPoppyseed%2BCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8Dy9fx3rYl8/VAk3b5JCadI/AAAAAAAABn4/pG93Hk-WTRs/s1600/Blueberry%2BLemon%2BPoppyseed%2BCake.jpg" height="300" width="400" /></a></div><div style="text-align: center;"><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/blueberry-lemon-poppy-seed-cake" target="_blank"><b><span style="font-size: 12px;">Blueberry Lemon Poppy Seed Cake</span></b></a></div><div style="text-align: center;"><i><span style="font-size: 12px;">(adapted from <a href="http://www.cookinglight.com/" target="_blank">Cooking Light</a>)</span></i></div><div style="text-align: center;"><span style="font-size: 12px;"><br /></span></div><div style="text-align: center;"><span style="font-size: 12px;">Baker's Joy Cooking Spray</span></div><div style="text-align: center;"><span style="font-size: 12px;">1 3/4 cups sugar</span></div><div style="text-align: center;"><span style="font-size: 12px;">3/4 cup unsalted butter, softened</span></div><div style="text-align: center;"><span style="font-size: 12px;">4 large eggs</span></div><div style="text-align: center;"><span style="font-size: 12px;">3 cups flour</span></div><div style="text-align: center;"><span style="font-size: 12px;">1 tablespoon baking powder</span></div><div style="text-align: center;"><span style="font-size: 12px;">1 tablespoon poppy seeds</span></div><div style="text-align: center;"><span style="font-size: 12px;">1/2 teaspoon baking soda</span></div><div style="text-align: center;"><span style="font-size: 12px;">1/2 teaspoon salt</span></div><div style="text-align: center;"><span style="font-size: 12px;">1 1/2 cups fresh blueberries</span></div><div style="text-align: center;"><span style="font-size: 12px;">3/4 cups buttermilk</span></div><div style="text-align: center;"><span style="font-size: 12px;">1/3 cup fresh lemon juice (about 3 lemons)</span></div><div style="text-align: center;"><span style="font-size: 12px;">1 teaspoon vanilla extract</span></div><div style="text-align: center;"><span style="font-size: 12px;">1 teaspoon lemon extract</span></div><div style="text-align: center;"><span style="font-size: 12px;"><br /></span></div><div style="text-align: center;"><span style="font-size: 12px;">1 cup powdered sugar</span></div><div style="text-align: center;"><span style="font-size: 12px;">1 tablespoon buttermilk</span></div><div style="text-align: center;"><span style="font-size: 12px;">1 tablespoon fresh lemon juice</span></div><span style="font-size: 12px;"><br /></span><span style="font-size: 12px;">Preheat oven to 350F.</span><br /><span style="font-size: 12px;">Generously coat bundt pan with cooking spray. <i>(I really can't recommend Baker's Joy enough; I was bundt pan challenged, until I discovered it.)</i></span><br /><span style="font-size: 12px;">Beat in eggs, one at a time.</span><br /><span style="font-size: 12px;">Combine flour, baking powder, poppy seeds, baking soda, and salt in a separate bowl.</span><br /><span style="font-size: 12px;">Combine 3/4 cup buttermilk, 1/3 cup lemon juice, and extracts in a large measuring cup.</span><br /><span style="font-size: 12px;">Add flour mixture and buttermilk mixture alternatingly little by little to the sugar mixture until all combined.</span><br /><span style="font-size: 12px;">Toss the fresh blueberries with just a bit of flour and fold into the batter.</span><br /><span style="font-size: 12px;">Pour batter into prepared pan.</span><br /><span style="font-size: 12px;">Bake for 45 minutes or until wooden pick inserted in center comes out clean.</span><br /><span style="font-size: 12px;">Cool pan on a wire rack for 10 minutes.</span><br /><span style="font-size: 12px;">Remove cake from pan and finish cooling on rack.</span><br /><span style="font-size: 12px;">Prepare glaze by whisking together powdered sugar, buttermilk, and lemon juice until combined.</span><br /><span style="font-size: 12px;">Pour over warm cake and cool completely. (Serves 16)</span>http://my-plate.blogspot.com/2014/09/south-dakota-public-broadcasting.htmlnoreply@blogger.com (*Just Fran*)0tag:blogger.com,1999:blog-36808478.post-5269457131064127524Thu, 04 Sep 2014 02:41:00 +00002014-09-03T21:46:53.479-05:00basilcornpotatoessaladtomatoLabor Day<i>There is nothing like revealing you have a blog to a new person to finally get your butt in gear with a new post. So...here goes...</i><br /><br />On Labor Day, I hosted a get-together with friends that could have easily been called a Harvest Party. There was <a href="http://my-plate.blogspot.com/2012/03/making-do.html" target="_blank">Vinegar Marinated Potato Salad</a> made with potatoes from one friend's garden and fresh eggs from another friend's backyard chickens. A couple other friends picked sweet corn to share with me, and I tossed it together with radishes, jalapenos, and flat leaf parsley from my own garden to make <a href="http://southdakotamagazine.com/corn-radish-salad" target="_blank">Fresh Corn and Radish Salad</a>. And, after my distress over my zucchini plants not producing, not one, but 3 friends left zucchini on my front porch, some of which became <a href="http://my-plate.blogspot.com/2011/01/heat-wave.html" target="_blank">Lemon Blueberry Zucchini Cake</a>.<br /><br />As we waited for the the charcoal to be perfect for grilling brats, we sipped on white sangria made with the ripe and juicy Colorado peaches flooding the area and snacked on appetizers of a slightly altered recipe of <a href="http://my-plate.blogspot.com/2009/01/modern-buffalo-hunt.html" target="_blank">Spinach Meatballs</a> tossed in some recently canned marinara sauce (also from a friend's tomatoes), cherry and yellow pear tomatoes from my garden, fresh mozzarella balls (from Costco), and toasted garlic baguette. And, those brats? They were smothered in my very first attempt at <a href="http://www.thekitchn.com/how-to-make-easy-homemade-sauerkraut-in-a-mason-jar-cooking-lessons-from-the-kitchn-193124" target="_blank">homemade sauerkraut</a> made from a volleyball-sized head of cabbage that yet another friend left on my porch. (I have great front porch fairies, don't I?)<br /><br />It was a great night, even if we were forced to abandon the fire pit and move the party indoors when a few sprinkles became a downpour. Hubs and I are blessed with good fortune and great friends. <br /><br />Labor Day may traditionally signify the beginning of fall, but I am going to hold onto summer as long as possible. Even after that party menu, I still have a few ears of sweet corn left and some of those garden potatoes. My garden is lacking substantial tomatoes for canning, but is still producing lots of cherry and yellow pear tomatoes. There is, also, always basil growing until the frost takes what I haven't preserved for winter. This all means that <b>Potato and Corn Salad</b> is the perfect late summer salad to make an appearance <i>On My Plate</i>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8EVxD1DfR-w/VAfMd6GBmTI/AAAAAAAABno/zeEa5YarPkI/s1600/Potato%2Band%2BCorn%2BSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8EVxD1DfR-w/VAfMd6GBmTI/AAAAAAAABno/zeEa5YarPkI/s1600/Potato%2Band%2BCorn%2BSalad.jpg" height="240" width="320" /></a></div><br /><div style="text-align: center;"><a href="https://sites.google.com/site/onmyplateprintablerecipes/home/potato-and-corn-salad" target="_blank"><b>Potato and Corn Salad</b></a></div><div style="text-align: center;"><i>(adapted from <a href="http://www.cookinglight.com/" target="_blank">Cooking Light</a>)</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;">2 cups small yellow potatoes, halved</div><div style="text-align: center;">3 cups fresh corn kernels</div><div style="text-align: center;">2 cups assorted cherry and yellow pear tomatoes, halved</div><div style="text-align: center;">1 1/2 cups red bell pepper, chopped</div><div style="text-align: center;">1/4 cup minced shallots</div><div style="text-align: center;">2 tablespoons white balsamic vinegar</div><div style="text-align: center;">1 tablespoon Dijon mustard</div><div style="text-align: center;">Kosher salt and freshly ground black pepper</div><div style="text-align: center;">3 tablespoons olive oil</div><div style="text-align: center;">1/2 cup fresh basil leaves, torn</div><br />Cook potatoes in salted boiling water until tender. Drain and chill.<br />In a large bowl, whisk together shallots, vinegar, mustard and olive oil. Season with salt and pepper to taste.<br />Add potatoes, corn, tomatoes, and bell pepper to the bowl and toss with the dressing.<br />Sprinkle with the basil. (Serves 4)http://my-plate.blogspot.com/2014/09/labor-day.htmlnoreply@blogger.com (*Just Fran*)0